These poached cherries are served with a dollop of fresh goat’s curd cheese; alternatively they add a fruity burst to rice pudding or egg custard.
500ml (2 cups) water
220g (1 cup) caster sugar
1 split vanilla pod
500g cherries, pitted
1–2 tbsp sweet sherry
4 tbsp fresh goat’s curd cheese
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Bring water, sugar and vanilla to the boil. Reduce heat and simmer for 5 minutes. Add cherries to sugar syrup and poach for 5–10 minutes, or until tender. Remove cherries to a bowl and toss with sweet sherry. Add a little of the cooking liquor to moisten and serve straight away with a spoonful of fresh goat’s curd cheese.