Vanilla Poached Cherries
Vanilla poached cherries are a great make-ahead garnish for a wide range of desserts. Poaching gives cherries a deeper colour and a more intense flavour.
Servings: 8 People
Equipment
- Saucepan
- Juicer
Ingredients
- 350 g Fresh Cherries (See Notes)
- 500 ml Water
- 100 g Caster Sugar
- Half A Vanilla Pod (Or 1 tsp Vanilla Paste)
- 1 Orange
Instructions
- First, use a small knife to cut the cherries in half then remove the stones. You should be able to pull them out with your fingers or by scooping them out with a teaspoon.
- Next, add the water, sugar & vanilla into a medium saucepan. Use a sharp knife to trim the peel off the orange then add into the pan along with the juice.If you're using a vanilla pod, add both the pod and the seeds to the pan.
- Set the pan over a low heat then warm, stirring occasionally until the sugar has dissolved. This will only take a few minutes.
- Once the sugar has dissolved, add the cherries into the pan then poach for 3-4 minutes, until they are just starting to soften.Be careful not to over cook the cherries, they should be soft but still holding their shape.
- Use a slotted spoon to lift the cherries out of the liquid then transfer them to a bowl/container.
- Set the pan of liquid over a medium-high heat, bring to the boil then cook for around 6-8 minutes, until it has reduced into a syrup.
- Let the syrup cool slightly then pour over the cherries. Once cooled completely, transfer to the fridge and chill until needed.
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1. Cherries - The amount of sugar in the poaching syrup is based on using sweet cherries. If you're using sour cherries, you may want to add in a bit more sugar, to adjust for their tart flavour. Make sure to remove any stems too!
2. Flavourings - Feel free to flavour your poaching syrup however you like! An added cinnamon stick or a star anise would be good.
3. Storage - It's best to let the cherries sit in the fridge for a few hours before using, as their colour will deepen as they sit in the syrup. Make sure to store the cherries in the fridge and they're best used within 3 days.
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