To Dry Cherries with Sugar
Ingredients
Directions
Prepare
Stone the cherries and weigh them.
In a preserving pan, combine the cherries with 6 ounces of powdered sugar for the first method or 8 ounces for the second method.
Cook and drain
Set the pan over moderate heat and simmer gently for 20 minutes.
Let the cherries cool in the syrup, then strain them through a sieve.
Dry
Lay the cherries singly on dishes to dry gradually.
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 that is slowly concentrated and dried into a chewy, intensely flavoured preserve.
- Powdered sugar
- Sweetens and draws moisture out of the fruit through syrup, helping it keep.
- Good sugar
- Sweetens and draws moisture out of the fruit through syrup, helping it keep.
The step that matters
Simmer gently and cool in the syrup. Gentle simmering keeps the cherries whole while sugar slowly penetrates the fruit. Letting them cool in the syrup allows further absorption, so the fruit firms without bursting or turning mushy.
“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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