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Poached Cherries

Recipe information

  • Yield

    Makes enough for 6 small trifles

Ingredients

2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)
1/2 cup sugar
1 tablespoon kirsch (optional)
2 tablespoons fresh lemon juice

Preparation

  1. Step 1

    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.

    Step 2

    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.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsFruit DessertDessertKirschBrandyAlcoholBeveragesCherryStone FruitFruitNut FreeGluten FreeVeganQuickEasy5 Ingredients or FewerPoachSummerCookbooks
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