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Ingredients
  • By Fran Gage Fine Cooking Issue 45
  • If you get carried away at a market, or if your cherry tree produces a bumper crop, here’s a solution. Pitted, poached cherries will keep in the refrigerator for a few weeks, ready to be spooned over ice cream or layered with a cherry mousse for a quick but elegant dessert.
  • 1-¾ cups water
  • ⅔ cup sugar
  • 3 strips lemon zest, 1×3 inches each
  • 3 strips orange zest, 1×3 inches each
  • ¼ vanilla bean, split but not scraped
  • 15 peppercorns
  • 1 lb. fresh sweet cherries, rinsed and pitted
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