Yield: Yields 2-1/2 cups.
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.
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This would have been delicious over vanilla ice cream or even a slice of cake. It was wasted on the linked cherry mousse recipe, which was a complete loser.
This was excellent! A really nice dessert to throw together in no time flat when you have cherries in the house... everything else was in the pantry. The cherries simmered while we ate dinner, and the flavour was lovely - delicate yet complex. Next time I might try straining the liquid and boiling it down to make a sauce to pour over the ice cream.
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
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