Seasoned Advice is a question and answer site for professional and amateur chefs. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I saw a recipe for glacéing (is that a word?) cherries, and at one stage they required anywhere from 10 days to 3 weeks soaking time. Are there any techniques that could speed this up, or am I just being a nervous New Yorker?

share|improve this question
I'm not sure what you are trying to accomplish. Do you have a link to the recipe? Are you referring to maraschino cherries? – Adam Shiemke Aug 12 '10 at 13:36
This recipe is about a week, I've seen others that call for 3 weeks: – AttilaNYC Aug 12 '10 at 13:42
up vote 1 down vote accepted

you might try forcing whatever it is into the cherries. This can be done under pressure, which you might be able to do it using a fizzgizz? or maybe with a creamer, or simply by vacuum packing the cherries with the soaking liquid. once vacuum packed you might be able to put in a pressure cooker to increase the pressure, but I'm not sure what the heat would do to the cherries.

EDIT: having read the recipe, I'm not sure any of this would work.

share|improve this answer

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.