The taste of... The Dordogne

Cerises Pochées (cherries poached in vanilla)

INGREDIENTS:

3 cups of water

1 vanilla bean

3/4 cup sugar

pared zest of one lemon

1 TBS of fresh lemon juice

1-1/4 lbs. cherries, pitted

PREPARATION:

Combine the water, sugar, vanilla bean, and lemon zest in a medium saucepan.
Place over low heat and stir until sugar dissolves.

Raise the heat to high and bring the syrup to a boil.

Stir in the fruit and the lemon juice.
Cover the fruit with a lid that is slightly smaller than the diameter of the saucepan (to keep the fruit submerged in the syrup).

Reduce the heat to Low and cook about 8 minutes.

Allow the fruit to cool in the syrup.
Transfer to a serving bowl, cover and chill for 30 minutes.

Serve with whipped cream or as an ice cream topping.

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