If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I do historical cooking and found a recipe for Marmelets of Peches (early peach paste) in a cookbook from 1597. After redacting it, turning the recipe into something that can be cooked in a modern kitchen, it became my signature recipe during peach season. My nephew asked me for some recently, only this time from cherries. This is what I made. He loved it and asked for more :). —Nisie
- 1 pound cherries
- .5 cups rosewater
- .5 pounds sugar
- Start by washing the cherries and destoning them. It takes about a pound and a half of cherries to get a pound.
- Blend the cherries with the sugar and rosewater until smooth.
- Bring the cherries to a slow boil in a heavy pan and reduce down until you have a paste that will support a spoon. Watch the heat carefully to avoid burning the bottom.
- Let rest in a glass botton pan
- Take small spoonfuls and roll into roughly one inch round circles. Sprinkle with sugar.
- Let cook from 8-12 hours in a stove set at the lowest temp possible.
- Remove and let continue to harden, if so desired
- This recipe was entered in the contest for Your Best Recipe for Cherries
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.