July 30th, 2012
I rarely repost recipes, but recently made these Vanilla Poached Cherries from my archive and remembered how spectacular they are.
Totally delicious. Light. Like pie, without the crust or even tons of sugar. Unless, of course, you spoon them over vanilla ice cream. Which I encourage.
The best part about these Vanilla Poached Cherries is that they also make an awesome early finger food treat. That’s right, mamas—don’t be afraid. Baby wants to taste the glory of summer fruit, too, and this is a great way to do it without handing them some crazy sweet and buttery baked good.
I’m so excited about this recipe that I’m going to post it again below. Though I encourage clicking around (I’ve got some good stuff here!), it’s more important to me that you make these. I know you’ll love them, too.
Vanilla Poached Cherries
serves 4 as a topping
(can be shared with kids 10+ mos)*
1 cup fresh cherries, pitted
1/3 cup freshly squeezed orange juice
1 1/2 cups water
1 tablespoon fresh lemon juice
1/8 cup honey*
Half of a vanilla bean, cut into two segments (i.e., two quarters)
1. Combine all ingredients except one of the vanilla bean segments in a small saucepan.
2. Cut the remaining vanilla bean segment lengthwise and srape the resin from inside into the pot with your cherries and poaching liquid. You can discard the bean shell or toss it into the pot, too.
3. Cover the pot and turn heat to medium. Cook cherries until they are tender, about 15-20 minutes. These are best served chilled: Put the cherries and poaching liquid in an airtight container and cool before sealing and continuing to chill in the refrigerator. They will last in the fridge for about 5 days.
*Note: Citrus is safe for children 6+ mos, but honey is not. If you are sharing this with a baby under 12 months old, you must use another sweetener due to honey’s risk of carrying botulism (home cooking temps do not kill botulism spores).