[Sca-cooks] dried fruits question

[Pixel, Goddess and Queen]

In another exciting chapter of The Twelfth Night From Hell, now I have a
question as to the use or lack of dried cherries in the British Isles
around the 13th c.

Basically, can I justify serving syrosye made with dried cherries, or
should I just suck up and serve peeres in confit? Any documentation
pointing one way or t'other?

Danke,

Margaret, in Phase 2: Creating the Recipes