Poached Cherries

Poached Cherries

Having jar upon jar of Sour Cherry Preserves on hand, I did not follow this recipe exactly. I will give you my version and her version, just in case you don’t happen to have several dozen jars of jam in your basement.

Sour Cherry Farm Preserve Poached Cherries
Adapted from Suzanne Goin’s AOC Cookbook

8 ounces sour cherry preserves, drained and liquid reserved
4 sprigs of thyme
2 bay leaves, ideally fresh
2 chiles d’arbol
3 star anise
1 cinnamon stick
1 teaspoon black peppercorns
1/2 cup simple syrup (1:1)
1/2 cup port
Juice of 2 oranges

Make a sachet of thyme, bay leaves, chiles, star anise, cinnamon stick and peppercorns. Measure the reserved liquid from the preserves, and, if necessary, add simple syrup to make 1 cup. Place in a pan with port and oranges and add the sachet. Bring to a boil, then turn down to a simmer for about 10 minutes. Remove the sachet and bring the liquid to a boil. Reduce by about 2/3, until you are left with  about 1/2 cup liquid. Turn off the heat and add the cherries. Let cool. Place in a glass jar to hold until serving.

 

 

Poached Cherries
From Suzanne Goin’s AOC Cookbook

4 sprigs of thyme
2 bay leaves, ideally fresh
2 chiles d’arbol
3 star anise
1 cinnamon stick
1 teaspoon black peppercorns
1/4 cup sugar
1/2 cup port
Juice of 2 oranges
1 1/2 cups pitted cherries, from about 1/3 pound whole cherries
Kosher salt
Freshly ground black pepper

Make a sachet of thyme, bay laeaves, chiles, star anise, cinnamon stick and peppercorns in cheesecloth. Plae the sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat and then add the port, the orange juice and the sachet. Turn down to a simmer and add the cherries. Poach the cherries for 8 to 10 minutes, until just tender. The cherries should retain their hale. If they begin to look squahsed, you have overcooked them.

Strain the cherries over a bowl and return the liquid to the saucepan. Cook the liquid over high heat for about 5 minutes until it has reduced by about 2/3. It should be slightly thickened and have a glossy sheen. Strain the liquid and cool. Stir in the cherries and season to taste with salt and a pinch of pepper.

 

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