CORNELIAN CHERRY PASTILLA

Sort through the cornelian cherries, rinse them, and remove any stems and leaves.

Mash or pass ripe berries through a sieve, and manually squeeze the pits out of less ripe ones.

Simmer the resulting purée for ten to twelve minutes, stirring, until it thickens slightly.

Line a baking sheet with parchment paper, grease it with a thin layer of oil, pour in the mixture, and smooth it out to a layer of up to five millimeters.

Dry with convection at 80–100 degrees Celsius for about two to three hours, depending on the thickness of the layer: thin pastilla dries faster.