Compressed Cherries

Preparation info

  • Difficulty


Appears in


By Peter Gilmore

Published 2014

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  • 50 g (1¾ oz) caster (superfine) sugar
  • 200 ml (7 fl oz) freshly squeezed bing cherry juice, from approximately 400 g (14 oz) fresh bing cherries
  • 16 large whole fresh bing cherries


Combine the sugar and cherry juice and stir until the sugar is dissolved. Cut the cherries in half around the stone, then twist to separate the two halves and carefully remove the stone with the point of a small, sharp knife.

Put the cherry halves in a cryovac bag with the sweetened cherry juice. Compress and seal the bag in a vacuum machine. Put the cherries into the refrigerator and keep the bag sealed for at least 4 hours to allow the cherries to macerate.