Best Poached Cherries Recipes

WHITE-CHOCOLATE BREAD PUDDING WITH POACHED CHERRIES

Steps:

• Make pudding:
• Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups. Chop chocolate.
• In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well.
• Arrange bread cubes in baking dish. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours.
• Preheat oven to 350°F.
• Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving.
• Poach cherries while pudding is baking:
• In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved. Add cherries and remove pan from heat. Let mixture stand, covered, 1 hour. Drain cherries in a sieve and discard liquid.
• Serve pudding with cherries and whipped cream.

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:

• 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.

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.

FIGS AND DRIED CHERRIES POACHED IN VANILLA-HONEY SYRUP WITH PISTACHIOS

Steps:

• Combine 2 cups water and sugar in heavy medium saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Stir in honey. Scrape in seeds from vanilla bean; add bean. Add figs and bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes. Add dried tart cherries; cover and simmer until figs and dried cherries are tender, about 10 minutes longer. Transfer fig mixture to bowl. Chill until cold, about 3 hours. (Fig mixture can be made 1 day ahead. Cover and keep refrigerated.) Discard vanilla bean. Divide fig mixture among 6 bowls. Top each serving with dollop of yogurt, if desired. Sprinkle with pistachios.

BUTTERMILK CAKE WITH SOUR MILK JAM AND GIN-POACHED CHERRIES

Steps:

• For buttermilk cake:
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Preheat oven to 350°F. Butter and flour pan. Whisk baking soda, salt, and 2 cups flour in a medium bowl; set aside.
• Using an electric mixer, beat sugar and 1 1/4 cups butter in another medium bowl until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions and scraping down sides of bowl.
• Reduce mixer speed to low and, with motor running, add dry ingredients in 3 additions alternating with buttermilk in 2 additions, beginning and ending with dry ingredients. Scrape batter into prepared pan.
• Bake until cake is golden and a tester inserted into the center comes out clean, 40-45 minutes. Transfer pan to a wire rack and let cake cool before turning out.
• DO AHEAD: Cake can be made 2 days ahead. Store tightly wrapped at room temperature.
• For sour milk jam:
• Bring milk and sugar to a boil in a small saucepan over medium heat, stirring to dissolve sugar; reduce heat and simmer gently, whisking occasionally, until mixture measures a scant 1/4 cup, 20-25 minutes. Transfer to a small bowl; let cool (it will thicken as it sits). Whisk in crème fraîche, cover, and chill.
• DO AHEAD: Jam can be made 2 days ahead. Keep chilled.
• For gin-poached cherries and assembly:
• Bring cherries, gin, sugar, juniper berries, and 1 cup water to a boil in a medium saucepan; reduce heat and simmer until liquid is syrupy, 6-8 minutes. Let cool.
• Spoon a few dollops of jam onto plates. Tear cake into pieces and arrange around jam. Top with cherries and fennel fronds.
• DO AHEAD: Cherries can be poached 3 days ahead. Cover and chill.

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.

WHITE CHOCOLATE BREAD PUDDING WITH POACHED CHERRIES

Steps:

• 1. For poached cherries 1/2 cup dry white wine 1/2 cup water 1/2 cup sugar 1 cup dried tart cherries Accompaniment: whipped cream
• 2. Make pudding: Butter an 8-inch square glass baking dish. Cut enough bread into 3/4-inch cubes to measure 6 cups. Chop chocolate. In a small heavy saucepan bring 1 cup cream just to a boil and add chocolate. Remove pan from heat and let mixture stand, covered, undisturbed. In another small heavy saucepan bring milk and remaining cup cream to a gentle simmer. In a bowl with an electric mixer beat together whole eggs, yolks, sugar, and a pinch salt on medium speed 5 minutes. With mixer running, add milk mixture in a slow stream, beating until combined well. Whisk chocolate mixture until smooth and add with vanilla to egg mixture. Beat mixture until combined well. Arrange bread cubes in baking dish. Pour cream mixture over bread and with a spoon push bread down into mixture to coat evenly. Chill pudding, covered, 1 1/2 hours. Preheat oven to 350°F. Put baking dish in a large baking pan and add enough hot water to pan to reach halfway up sides of dish. Bake pudding in middle of oven 45 to 50 minutes, or until set and springy to the touch. Transfer pudding to a rack and cool 30 minutes before serving.
• 3. Poach cherries while pudding is baking: In a saucepan bring wine, water, and sugar to a boil, stirring until sugar is dissolved. Add cherries and remove pan from heat. Let mixture stand, covered, 1 hour. Drain cherries in a sieve and discard liquid. Serve pudding with cherries and whipped cream.

POACHED CHERRIES WITH RICOTTA

Steps:

• Place cherries in a large shallow bowl and set aside. In a medium saucepan, combine wine, sugar, vanilla bean, 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 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; 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 up to overnight. Serve in shallow bowls topped with a spoonful of ricotta.