Cherries in Syrup

Ingredients

• a little gelatin or isinglass
• some brown colouring matter
• a little coarse white sugar
• a little finely-chopped angelica

Method

1. 1

   To make cherries in syrup, preserve cherries in a thick syrup instead of plain water.

2. 2

   For tarts, if the syrup is thin, add a small amount of gelatine or isinglass to form a jelly when cold.

3. 3

   Place preserved cherries close together in their syrup in the pastry, glaze the rim with syrup mixed with brown colouring, sprinkle with coarse sugar and chopped angelica.

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 49. The excerpt below is the record exactly as published.

CHERRIES IN SYRUP.— Cherries in syrup are similar to bottled cherries, only the juice in which they are pre- served is a thick syrup instead of plain water. They can be turned out into a glass dish and eaten as they are, and consequently form a very useful sweet to be added to the table quickly in cases of emergency. Cherries in syrup are very suitable for making open tarts like those met with on the Continent. When the syrup is thin, for making these tarts it is desirable to add a little gela- tine or isinglass, so that when cold the juice forms an absolute jelly. For this purpose a very small amount of isinglass will be found sufficient. When round open tarts are made filled with preserved cherries, they should always be placed close together and well covered in their own syrup. The out- side rim of the pastry should be glazed with a little syrup in which some brown colouring matter has been added, such as browning or Parisian essence. This can be brushed lightly over the pastry with a brush ; then, when it is in a sticky state, sprinkle over it a little coarse white sugar and a little finely- chopped angelic

Cook this with the app: pantry check, scaling, and the assistant.