Bay Poached Cherries

Upon discovering my fridge void of butter at the start of what was supposed to be a culinary weekend I was a little glum. There were hopes of cherry pudding cake, like Shutterbean’s Blueberry Pudding Cake to start but there’s not a lot one can do without butter. On the verge of disaster I decided to just wing it and come up with something a little decadent to finish off the day.

Despite the lack of butter, the cherries were going to be eaten by golly! See this one? It’s just like a heart! Cherry love.

I was determined to have my cherries, they’d been sitting there just begging to be devoured. Time to let them work their magic. What better than poached cherries? This was so easy to throw together because there’s no real recipe to follow. The great part is that it’s not sickly sweet or overwhelming. It’s this gorgeous earthy, full bodied dessert that is just wonderful. I loved it. Even Mr Col Panna loved it and he’s not much of a sweet tooth.

Here, I’ll show you. It’s time to make a mess.

I thought about using the deseeder or pip-popper but felt like being a little messy.

Put the cherries in a small saucepan with a small bay leaf, a sprinkle of mixed spice, cinnamon and about a tablespoon of brown sugar.  A tiny slurp of water, and you’re ready to simmer.

Once they’ve started to soften and the liquid goes syrupy, it’s ready to go. Seriously, how easy is that?

Once it’s done, serve it generously over ice cream or with cream. After a long week and an exhausting day, I did both.

Poached Cherries

Serves 2

  • 1 C de-pipped cherries, chopped
  • 1/2 t mixed spice
  • 1/2 t ground cinnamon
  • 1 bay leaf
  • 3 T water
  1. Pop all ingredients in a small saucepan and bring to a simmer, stirring frequently.
  2. After about 10 minutes, or once cherries are soft and the liquid has turned syrupy, take it off the heat.
  3. Serve immediately over ice cream and or cream.
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