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May 9, 2016,

Recipe

Poached Cherries

Print

Although I typically serve poached cherries with the savory portion of a meal, it is also quite good spooned over ice cream or gelato.

Bing Cherry season begins to fade as Ranier Cherry (also known as Queen Anne) season begins.

• Makes about 4 cups
• Prep Time: 10 Min
• Cook Time: 15 Min
• 

Ingredients

1 star anise
1 cinnamon stick
1 teaspoon white peppercorns
2 cardamom pods, broken open
1 pound cherries, pitted
2 cups light to medium-bodied pinot noir

Directions

1. Cut a square of cheese cloth, set the spices in it and tie it closed.

2. Put the cherries and the spice packet into a medium saucepan, add the pinot noir and bring to a boil over medium heat. Reduce the heat to very low, cover the pan and simmer gently until the cherries are tender, about 12 minutes.

3. Uncover, use tongs to remove and discard the spice packet.

4. Serve warm with roasted chicken, grilled duck, roasted pork tenderloin or wild Pacific King salmon prepared by your favorite technique.

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