Poached Cherries with Goat Cheese

Sweet and savory poached cherries liven up a cheese plate, grilled meat, and more

There's a drought in California this year, which means that there's a really short season for fresh cherries. Cherries are available at our farmers' markets now, but the demand and prices are high since they won't be around for long. I made sure to pick up a basketful the other week and used half to make this recipe for poached cherries from The A.O.C. Cookbook (the other half was for snacking). The cherries simmer with orange juice, port, and spices and take on an incredibly complex sweet and spicy flavor. I served them with aged goat cheese and slices of baguette at a weekend barbecue and used the leftovers on top of simple grilled pork chops for a quick weeknight meal. The cherries will keep in the fridge for a few days, so try spooning them over other meats (I think duck would be particularly delicious), cake, and ice cream, too.


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- Burrata with Persimmon-Pomegranate Relish
- Brie with Honey & Walnuts
- Parmesan Stuffed Bacon-Wrapped Dates


Poached Cherries with Goat Cheese:

• Make a bouquet garni by wrapping 4 sprigs of fresh thyme, 2 bay leaves, 1 cinnamon stick, 3 star anise, 2 chile de arbol, and 1 tsp. peppercorns in cheesecloth and securing the pouch with twine.
• Pit 2 c. of fresh cherries and set aside.
• Meanwhile, bring 1 c. water and 1/4 c. sugar to a boil in a saucepan.
• Add in 3/4 c. fresh-squeezed orange juice, 1/2 c. port, the cherries, and the bouquet garni and lower to a simmer.
• Cook for 8-9 minutes, then strain the cherries out and add the liquid back to the pot.
• Bring the liquid to a boil and reduce by about 2/3.
• Strain the mixture and set aside to cool.
• Stir the cherries into the liquid and check for seasoning.
• To serve, spoon some of the cherries over aged goat cheese and serve with slices of baguette.

Serves six or more (appetizer)