Cherry Cheese Recipe
Tuesday, December 30, 2008
Procedure
- Take some sound, ripe, small cherries, stoned or not, as preferred; put them into a stone jar, cover it closely, and place this in a saucepan of boiling water, and let it simmer gently until the fruit is quite soft.
- When the cherries are sufficiently tender, take them from the fire, skin and stone them, and add half a pound of finely sifted sugar to every pound of fruit.
- Add a few of the kernels, blanched.
- Put the mixture into a preserving-pan and boil it, gently stirring it all the time, until the fruit is so dry that it will not adhere to the finger when touched, and is quite clear.
- Press it quickly into shallow jars which have been damped with brandy.
- Cover closely, and keep in a dry place.
- Time, two hours.
- Shelf-life: 1 week
- Cooking time: 2hour
- Servings: 3
- Difficulty Level: Moderate
- Type: Vegetarian
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