Poached Cherries with Marscarpone

Serves 4


  • 2 1/4 cups high-quality red wine (the one you would love to drink!)
  • 1 cup sugar
  • 1 1-by-3 inch strip of orange zest(you can make extra to decorate each serving)
  • 2 pounds of sweet cherries, halved and pitted
    (Bing, Montmorency, Lambert or Chelan)
  • 1 cup mascarpone cheese
  • 2 1/2 tablespoons Manuka honey


In a medium stainless-steel saucepan, (rather than a non-stick) combine the wine, sugar, and orange zest. Bring to simmer over medium-high heat. Add the cherries and bring them back to a simmer.

Reduce heat and simmer, partially covered, until the cherries are just tender about 5 minutes. Watch closely, they cook very fast. Pour into a glass stainless-steel bowl so the cherries stop cooking.

In a small bowl, lightly whisk the mascarpone with the Manuka honey until soft and fluffy. Remove the strip of orange zest from the cherries. Serve the warm cherries and syrup in stemmed glasses or a fancy bowl, topped with a large dollop of the mascarpone cream and a strip of orange zest, if you wish.

Served warm or cold- they are delicious either way!

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