Skip to main content
Epicurious
Cookbooks

Bay-Poached Queen Anne Cherries

Ingredients

1 quart Queen Anne or Rainier cherries, pitted and halved
1/2 cup sugar
Pinch of Kosher salt
2 fresh bay leaves, torn in half
1/4 cup white wine

Preparation

  1. Step 1

    Combine the cherries, sugar, salt, and bay leaves in a bowl and allow to macerate for at least 30 minutes, or until the juices begin to come out of the cherries.

    Step 2

    Place the mixture in the top of a double boiler or heatproof bowl and set over gently simmering water. Add the wine and stir to combine. Cook for 10 minutes, or until the cherries soften and the liquid becomes thick and syrupy. Remove from the heat and allow the cherries to cool in their liquid. Serve with almond cake and crème fraîche.

Ethan Stowell's New Italian Kitchen
TagsCookbooks
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
The Most-Saved Recipes in the Epicurious App This Week
Like “phenomenal” whole lemon bars and grilled salmon with dill chimichurri.
Chicken Salad With Grapes and Walnuts
This chicken salad nails it—creamy, herby, and endlessly riffable.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
Cod With Lemon Butter Sauce
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.