This unusual technique for poaching cherries comes from chef Josiah Citrin of Melisse restaurant in Santa Monica, California. Cooked in resealable plastic bags, they stay firmer than they normally would. And because there is less cooking liquid, the fruit itself seems to come to the fore, so the cherries taste more like cherries, as does the wine syrup that’s left over.
Serve over vanilla ice cream.
4 SERVINGS
1 |
cup dry red wine |
2 |
tablespoons sugar |
1 |
pound cherries, stemmed and pitted |
Gently simmer the red wine and sugar in a small saucepan until the wine loses its raw alcohol smell, about 10 minutes. Set aside to cool to less than 140 degrees.
Place the cherries in a 1-quart resealable plastic bag and pour the cooled wine over them. Press out all the air and seal the bag tightly. Place this bag inside another, press out the air and seal tightly again.
Bring a large pot of water to 140 degrees. Place the double-bagged cherries in the water and poach at between 140 and 150 degrees for 20 minutes. During the first 5 to 10 minutes, you’ll need to pay attention to the temperature, but after that it’ll maintain without much fussing. (If the water gets too hot, just add a little tap water to bring the temperature down.)
After 20 minutes, remove the double bag from the pot. Place a strainer over a small saucepan and empty the cherries into it, collecting the poaching liquid underneath. Set the cherries aside in a bowl and simmer the poaching liquid until it has reduced to a syrup. Pour the syrup over the cherries and toss to coat well before serving.