Total Time
Prep 15 mins
Cook 20 mins

A French dessert recipe for poached cherries in vanilla and lemon syrup. Posted for Zaar World Tour 2006

Ingredients Nutrition


  1. Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
  2. Place over low heat and stir until sugar dissolves.
  3. Raise the heat to high and bring the syrup to a boil.
  4. Stir in the fruit and the lemon juice.
  5. Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
  6. This will keep the fruit submerged in the syrup.
  7. Reduce the heat to low and cook about 8 minutes.
  8. Allow the fruit to cool in the syrup, still covered, to room temperature.
  9. Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
  10. To serve:.
  11. May be served as is, garnished with whipped cream.
  12. Or use as a garnish for cakes, filling for crepes or as an ice cream topping.
Most Helpful

4 5

Easy to make , the sauce could be a bit thicker. served over pound cake. Made for World tour 8

5 5

I made these for our dessert tonight and we really enjoyed them. I served them with a dollop of whipped cream, but would like to try them with some pound cake. Made for ZWT 8, Bistro Babes.

4 5

Very nice, although the water can be reduced easily by half to make a thicker (and more flavourful) poaching liquid/syrup (the cherries also released their own liquid). I removed the cherries after the stated cooking period and reduced the liquid for another 6-7 minutes to make it more syrupy. Lovely served on vanilla ice cream.