Poached Cherries

Name: Poached Cherries
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

January 26, 2012

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

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 Dessert Dessert Kirsch Brandy Alcohol Beverages Cherry Stone Fruit Fruit Nut Free Gluten Free Vegan Quick Easy 5 Ingredients or Fewer Poach Summer Cookbooks

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