ceries aux lavande et thym
(cherries poached with lavender and thyme)
what you need:
24-30 firm, ripe red cherries, stems removed (pits reserved)
2 cups water
2 tablespoons of lavender flowers (tied in cheesecloth)
4 tablespoons superfine sugar
2-3 sprigs of fresh thyme
1 piece of lemon peel
- Prepare Cherries. Remove pits and stems from the cherries. Reserve pits.
- Poaching Liquid. Combine water, pits, lavender flower sachet, thyme, lemon peel, and sugar in a saucepan. Place over medium heat. Cook for about 5 minutes until the sugar has dissolved.
- Poach Cherries. Add cherries to the saucepan. Poach cherries (between 160 and 180 degrees Fahrenheit) until cherries are slightly collapsing but still holding their shape. (Note: a simmer is when small bubbles barely break the water surface, poaching is when there are bubbles on the sides or bottom of the pan).
- Strain. Use a slotted spoon to remove the cherries from the saucepan. Set aside. Discard pits, thyme, lavender sachet, and lemon peel.
- Reduce Liquid. Increase the heat and reduce poaching liquid until it reaches a syrup consistency.
- Add Cherries. Return cherries to the syrup.
- Serve. Serve warm or a room temperature. Cherries can be stored in the liquid in the refrigerator for at least one week.