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
Ingredients
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1 pound
cherries
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.5 cups
rosewater
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.5 pounds
sugar
Directions
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Start by washing the cherries and destoning them. It takes about a pound and a half of cherries to get a pound.
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Blend the cherries with the sugar and rosewater until smooth.
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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.
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Let rest in a glass botton pan
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Take small spoonfuls and roll into roughly one inch round circles. Sprinkle with sugar.
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Let cook from 8-12 hours in a stove set at the lowest temp possible.
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Remove and let continue to harden, if so desired
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