Poached Cherries

• 2 pounds red or yellow fresh cherries, pitted (5 to 6 cups)
• 1/2 cup sugar
• 1 tablespoon kirsch (optional)
• 2 tablespoons fresh lemon juice

1. Bring all the ingredients to a simmer in a medium saucepan over medium-low heat; cook, stirring occasionally, until the cherries are tender, about 15 minutes.
2. Transfer the cherries to a large bowl.
3. Continue cooking the remaining mixture in the pan over medium heat until it is slightly thickened, about 3 minutes.
4. Pour over the cherries; let cool.
5. Store in an airtight container in the refrigerator for up to 1 day.

red, sugar, lemon juice

Taken from www.epicurious.com/recipes/food/views/poached-cherries-392890 (may not work)