Poached Cherries Recipes

POACHED CHERRIES

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.

POACHED CHERRIES

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.

POACHED CHERRIES

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.

RED WINE-POACHED FRUIT

Steps:

• Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat.
• Add the pears, cherries, sugar and cornstarch to a large saucepot and mix to coat the fruit. Add the red wine, star anise and salt. Place the saucepot over direct heat, bring the mixture to a boil and cook, simmering, until the wine is reduced and slightly thickened, about 5 minutes.
• Remove the saucepot from the heat and add the red wine vinegar. Discard the star anise. Let cool slightly.
• Serve by spooning over some vanilla bean ice cream.
• (Alternatively, you can poach the fruit over medium-high heat on a stovetop.)

POACHED CHERRIES WITH RICOTTA

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

Steps:

• Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes. Transfer the cherries to a large bowl.
• Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes. Pour over the cherries; let cool. Store in an airtight container in the refrigerator for up to 1 day.