Morello cherry confit

Morello cherry confit

par Franck Fouchereau

Alain Chartier

Vannes (56)



Morello cherry puree La Fruitière 750 g
Pectin NH 12 g
Sugar 85 g
Glucose powder 85 g
Lemon juice 8 g


  • Heat the Morello cherry puree
  • Add the sugars at 40°C
  • Add the pectin mixture with the sugar (10%) at 50°C
  • Bring to a boil
  • Add the lemon juice
  • Poaching the confit


Tables of use