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Bo Friberg

Cherry Filling: Fresh Cherry Filling

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Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds (910 g) Bing or Lambert cherries
  • 3 ounces (

Method

  1. Wash the cherries and remove the stems. Pit the cherries.
  2. Mix the cornstarch with just enough of the water to make a slurry.
  3. Combine the sugar and pectin powder. Place this, together with the remaining water, in a saucepan and bring to a boil. Add the cherries and cook gently until tender, 4 to 5 minutes. Strain, reserving the cherries and the syrup s

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