Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Sunday, January 7, 2024

DIY Candied Cherries

 Ingredients:

16 ounce jar marashcino cherries

3/4 Cup (149gm) granulated sugar


Directions:

Drain the cherries, reserving 1/4 cup of the juice

combine the 1/4 cup of reserved juice and sugar in a medium-sized saucepan, and cook over medium heat until the suar is mostly dissolved. 2-3 minutes

Add the drained cherries to the pot and bring  the mixture to a boil. cover the pot and reduce the heat so the liquid is simmering.

Simmer fo 45-55 minutes, checking on the cherries and stirring them gently every 10 minutes or so , until they're slightly wrikled and firm when you touch them with a spoon. At this point the syrup should have reached about 235 degrees.

Remove from heat and uncover the pan. Allow to cool to room temperature.

Remove the cherries from the pot with a slotte spoon or strainer, transferring them to a parchment-lined baking sheet or plate.

Store in an air tight container in the refrigerator for up to 6 months.


Notes for use of induction cooktop:

Start at 275 for 2-3 minutes

Simmer at 235 for 45-55 mimutes