Cherries Poached In Vanilla Cerises Poches Recipes

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POACHED CHERRIES



Poached Cherries image

If you get carried away at a market, or if your cherry tree produces a bumper crop, here's a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.

Provided by Fran Gage

Categories     Dessert

Yield Yields 2-1/2 cups.

Number Of Ingredients 7

1-3/4 cups water
2/3 cup sugar
3 strips lemon zest, 1×3 inches each
3 strips orange zest, 1×3 inches each
1/4 vanilla bean, split but not scraped
15 peppercorns
1 lb. fresh sweet cherries, rinsed and pitted

Steps:

  • In a saucepan, bring the water, sugar, citrus zest, vanilla bean, and peppercorns to a boil, stirring to dissolve the sugar. Add the cherries and simmer until they're soft but not falling apart, about 10 minutes. Skim any foam from the surface. Let cool and then refrigerate. Strain the poaching liquid before serving.

Nutrition Facts : Calories 170 kcal, Fat 10 kcal, TransFat 1 g, Carbohydrate 42 g, Fiber 2 g, Protein 1 g, UnsaturatedFat 0.5 g

POACHED CHERRIES WITH RICOTTA



Poached Cherries with Ricotta image

Cherries have a number of delicious summertime uses, from filling pies and tarts to adding unusual color and flavor to lemonade. In this distinctive dessert, cherries are poached in a hot bath of red wine, which is enhanced with fresh basil, vanilla, and lemon. After the cherries have been poached and then chilled, serve them in a bowl topped with a spoonful of fresh ricotta cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 7

2 1/4 pounds cherries, pitted, room temperature
2 cups dry red wine
2/3 cup sugar
1 vanilla bean, scraped
3 fresh basil leaves
2 three-inch strips lemon zest
1 1/2 cups fresh ricotta cheese

Steps:

  • Place cherries in a large, shallow, heat-proof bowl; set aside. In a medium saucepan, combine wine, sugar, vanilla bean and seeds, basil, and lemon zest. Bring to a boil over medium-high heat, stirring occasionally. Pour hot liquid over cherries. Set aside until mixture is room temperature and cherries are slightly soft, about 1 hour.
  • Drain cherries, reserving the poaching liquid. Discard basil, vanilla bean, and lemon zest. Return cherries to large bowl. Place reserved poaching liquid in a medium saucepan. Bring to a boil over medium-high heat; continue to boil until liquid has reduced to 1 cup, about 10 minutes. Pour hot liquid over cherries. Chill for a minimum of 1 hour or overnight. Serve in shallow bowls, topped with a spoonful of ricotta.

POACHED CHERRIES



Poached Cherries image

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

Provided by Charlotte J

Categories     Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

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

Steps:

  • 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.

Nutrition Facts : Calories 253.9, Fat 0.3, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 65.2, Fiber 3.6, Sugar 59.5, Protein 1.8

POACHED CHERRIES



Poached Cherries image

Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 6 small trifles

Number Of Ingredients 5

2 pounds red or yellow fresh cherries, pitted, stems removed
1/4 to 1/2 cup sugar
1 tablespoon kirsch, (optional)
2 tablespoon freshly squeezed lemon juice
Grated zest of 1 lemon (optional)

Steps:

  • Place cherries, sugar, kirsch (if using), lemon juice, and zest (if using) in a medium saucepan over medium-low heat and bring to a simmer; cook, stirring occasionally, until cherries are tender, about 15 minutes. Use a slotted spoon to transfer cherries to a bowl.
  • Continue cooking remaining mixture in pan over medium heat until slightly thickened, about 3 minutes. Pour over cherries; let cool. Store in an airtight container in refrigerator for up to 1 day.

FIGS AND DRIED CHERRIES POACHED IN VANILLA-HONEY SYRUP WITH PISTACHIOS



Figs and Dried Cherries Poached in Vanilla-Honey Syrup with Pistachios image

Categories     Berry     Fruit     Nut     Dessert     Poach     Low Fat     Fig     Cherry     Pistachio     Winter     Healthy     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 8

2 cups water
1/4 cup sugar
1/2 cup honey
1/2 vanilla bean, split in half lengthwise
1 8-ounce package dried Calimyrna figs, stemmed, halved lengthwise
1/3 cup dried tart cherries (about 1 3/4 ounces)
3/4 cup plain nonfat yogurt (optional)
3 tablespoons chopped unsalted natural pistachios

Steps:

  • Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.

CHERRIES POACHED IN VANILLA - CERISES POCHéES



Cherries Poached in Vanilla - Cerises Pochées image

Poached Cherries in vanilla and lemon syrup can be served straight up, garnished with whipped cream or for cakes, filling for crepes or as an ice cream topping. Pronounced: suh reez / poh sheh

Provided by Rita1652

Categories     Dessert

Time 30m

Yield 20 serving(s)

Number Of Ingredients 5

3 cups water
1 vanilla bean
3/4 cup sugar (for extra special flavor use Lavender Sugar With Vanilla)
1 lemon, juice and zest of, fresh
2 lbs cherries, pitted and stems removed

Steps:

  • 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.

Nutrition Facts : Calories 64.1, Fat 0.1, Sodium 1.2, Carbohydrate 16.4, Fiber 1.2, Sugar 14.6, Protein 0.6

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