Sunday, June 20, 2010

Fresh cherry compote -- 2 recipes, sweet & "savoury"

It's fresh cherry season! I use sweet cherries that I pit using my fingers. Cherry compote/sauce is wonderful on ice cream, on cake, with yogurt, as a side dish with meat or fish. And, it uses about 10% of the sugar required for jam.


· 4 cups pitted sweet cherries (about 1 1/2 pounds)

· 1/4 cup granulated sugar

· 2 tablespoons water

· 2 teaspoons cornstarch

· 1/4 teaspoon almond extract

To prepare compote, combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool.

Options: add a pinch of salt, amaretto, lemon juice


  • 1 pound halved and pitted fresh sweet cherries (4 cups)
  • 1/3 cup sugar
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper
  1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
  2. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

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