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Poached Cherries

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Yields 2-1/2 cups.

  • To learn more, read:
    Cherry Season!
  • by Fran Gage from Fine Cooking
    Issue 45

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.

  • 1-3/4 cups water
  • 2/3 cup sugar
  • 3 strips lemon zest, 1x3 inches each
  • 3 strips orange zest, 1x3 inches each
  • 1/4 vanilla bean, split but not scraped
  • 15 peppercorns
  • 1 lb. fresh sweet cherries, rinsed and pitted

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 information (per serving):
Size : per 1/2 cup serving; Calories (kcal): 170; Fat (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 1; Monounsaturated Fat (g): 0; Carbohydrates (g): 42; Polyunsaturated Fat (g): 0.5; Sodium (mg): 0; Cholesterol (mg): 0; Fiber (g): 2;

Photo: Scott Phillips

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