5 Ingredients or Fewer

Marmelets of Cherries

June 21, 2010
0 Ratings
  • Serves 12
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

What You'll Need
  • 1 pound cherries
  • .5 cups rosewater
  • .5 pounds sugar
  1. Start by washing the cherries and destoning them. It takes about a pound and a half of cherries to get a pound.
  2. Blend the cherries with the sugar and rosewater until smooth.
  3. 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.
  4. Let rest in a glass botton pan
  5. Take small spoonfuls and roll into roughly one inch round circles. Sprinkle with sugar.
  6. Let cook from 8-12 hours in a stove set at the lowest temp possible.
  7. Remove and let continue to harden, if so desired

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1 Review

ellenl June 21, 2010
What is the peach recipe, please? Thanks. Sounds wonderful and I love that it's from 1597!