Poached Cherries
- Ready In:
- 35mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 3 cups water
- 1 vanilla bean
- 3⁄4 cup sugar
- 1 lemon, zest of, pared (no white pith)
- 1 tablespoon strained fresh lemon juice
- 1 1⁄4 lbs cherries, pitted
directions
- Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
- Place over low heat and stir until sugar dissolves.
- Raise the heat to high and bring the syrup to a boil.
- Stir in the fruit and the lemon juice.
- Cover the fruit with a lid slightly smaller than the diameter of the saucepan.
- This will keep the fruit submerged in the syrup.
- Reduce the heat to low and cook about 8 minutes.
- Allow the fruit to cool in the syrup, still covered, to room temperature.
- Transfer to a serving bowl, cover and chill at least 30 minutes before serving.
-
To serve:
- May be served as is, garnished with whipped cream.
- Or use as a garnish for cakes, filling for crepes or as an ice cream topping.
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Reviews
-
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.
RECIPE SUBMITTED BY
Charlotte J
United States