CORNELIAN CHERRY PASTILLES

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

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

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

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

Dry at 80–100°C (175–210°F) with convection for about two to three hours, depending on the thickness of the layer.