POACHED CHERRIES
Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes enough for 6 small trifles
Number Of Ingredients 5
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 CHERRY RISOTTO
I really like risotto. The trouble is that I am the only one in the house that likes it, until now. Everything is better when it is sweet. also, you cannot live near Door County without having a few cherry recipes on here. I used Recipe #229437 #229437 by the lovely and talented Chef #58104 for the cherries called for in this recipe. Yes, I still add the vanilla because my DH loves vanilla. You can skip this step if you use Rita's cherry, since it already is flavored.
Provided by LilPinkieJ
Categories Breakfast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place the milk, cream and vanilla into a saucepan and bring gently to boiling point. Meanwhile, begin melting the butter in a large saucepan and then add the rice. Stir well to ensure the rice is well coated in the butter. Cook this for a few minutes - you want the rice to get glossy and a bit translucent.
- Add a half cup of the boiling milk mixture. This should absorb fairly quickly and as soon as it has, add another half cup. Keep stirring and when this has absorbed add another half cup of milk mixture and 1 tablespoon of the reserved poached cherry liquid. This is the sweetener and it will also color the risotto.
- You need to continue this process of stirring and adding the just boiling milk and poaching liquid - you'll notice that the time between additions will get longer as the rice cooks.
- When you've got about 1 cup of milk mixture left - add a half cup of drained poached cherries to the risotto and continue as before. The risotto is finished when the rice has softened and become creamy - it should by now have a lovely delicate rose blush to it. How pretty is that?.
- Serve hot with a spoonful of reserved poached cherry juice and some extra poached cherries on top.
Nutrition Facts : Calories 503.9, Fat 27.2, SaturatedFat 16.9, Cholesterol 88.1, Sodium 175.6, Carbohydrate 53.3, Fiber 1.8, Sugar 2.5, Protein 11.2
POACHED CHERRIES
A French dessert recipe for poached cherries in vanilla and lemon syrup. Posted for Zaar World Tour 2006
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 253.9, Fat 0.3, SaturatedFat 0.1, Sodium 5.7, Carbohydrate 65.2, Fiber 3.6, Sugar 59.5, Protein 1.8
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.
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