New This Month

Poached Cherries


Poached and fresh cherries are layered with lemon curd to fill our Lemon and Cherry Trifle.

  • Yield: Makes enough for 6 small trifles

Source: Martha Stewart Living, July 2002


  • 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. 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. 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.

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