Poached Cherries

Name: Poached Cherries
Yield: Makes enough for 6 small trifles
Ingredients: 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)

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

Source: Martha Stewart Living, July 2002

Makes enough for 6 small trifles

Yield

Ingredients

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)

Directions

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.