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.
CHERRY COMPOTE #1: SWEET
· 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
CHERRY COMPOTE #2: SAVOURY
- 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
- 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.
- Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.