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Poached Cherries

  • yield: Makes enough for 6 small trifles




  • 2 pounds red or yellow fresh cherries, pitted, stems removed
  • 1/4 to 1/2 cup sugar
  • 1 tablespoon kirsch, (optional)
  • 2 tablespoon freshly squeezed lemon juice
  • Grated zest of 1 lemon (optional)


  1. Step 1

    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.

  2. Step 2

    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.

Martha Stewart Living, July 2002

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