Boistfort Valley Farm
Community Supported Recipe Box

Poached Cherries

Serve over ice cream or as a topping for cakes or pancakes!


  • 1 1/2 cups water
  • 1/2 vanilla bean
  • 3/8 cup sugar
  • 1/2 zest of lemon, pared (no white pith)
  • 1 1/2 teaspoons strained fresh lemon juice
  • 10 ounces cherries, pitted


dish: dessert
season: summer

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 to keep fruit submerged in 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.

adapted from RecipeZaar