Cherriespoachedinvanillacerisespoches Recipes

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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.

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