Cherry Compote
Be sure to use a larger pot that you think. For 2 pounds (1kg) of cherries, I used a 6-quart (6l) pan. Since the cherry juices will foam up as they cook, using a larger pot – and removing the lid from time-to-time – will keep your from having to clean up a sticky mess.
I’ve didn’t use much sugar here, so you can add more to taste, if your cherries aren’t as sweet as mine were. If you can get sour cherries, feel free to add some in place of the sweet cherries. If so, you may need to increase the sugar a little, to taste as well.
- 2 pounds (1kg) fresh cherries
- 1/4 cup (50g) sugar
- cup (40g) optional: 1/3 dried sour cherries
- 2 teaspoons kirsch, (or another fruit-based liqueur, or eau-de-vie)
- 1-2 drops pure almond extract
- Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar. Turn the heat to medium, cover, and cook for 10 minutes, lifting the lid and stirring them frequently, to encourage juicing and to make sure the liquid the cherries exude doesn’t foam up and overflow.
- After 10 minutes of cooking, add the sour cherries, if using, and cook for 5 to 10 more minutes, until the cherries are wilted and completely cooked through.
- Remove from heat and stir in the kirsch and almond extract. Let cool before storing or serving. The juices will thicken as the compote sits.
Notes
Storage: The cherry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.