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
In This Recipe
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.