Cherry Paste.
Ingredients
Directions
Prepare the fruit
Stone the cherries.
Boil the cherries gently in their own juice for 30 minutes.
Press the mixture through a sieve.
Reduce the liquid to a very dry paste.
Weigh the paste.
Make the paste
Boil an equal amount of sugar to the candying point.
Mix the fruit paste with the boiled sugar.
Stir the mixture continuously over moderate heat until it forms a ball around the spoon and separates from the pan.
Mold and cool
Press the paste into molds.
Let the paste cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cherries
- Provide the fruit base, with their juice and pulp forming the paste that sets into the confection.
- Sugar
- Adds sweetness and, when boiled to the candying point, helps the paste set firm once cooled.
The step that matters
Stirring the paste over moderate heat. Sugar mixed with fruit paste can scorch or stick if not stirred constantly, and the mixture must be cooked until it pulls away from the pan so the paste holds its shape when cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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