Cherries Poached In Vanilla Cerises Poches Recipes

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.

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.

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.