Cherry Compote

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Quick and easy to make, this vibrant compote goes well with a wide range of cheeses. I like it with mild, soft cheeses, such as ricotta, and with sharp Cheddars. It’s also excellent with Humboldt Fog, a goat cheese with a layer of ash that’s made not far from my California home.

Ingredients

  • ½ cup (4 oz/125 g) sugar
  • 1 cup (6 oz/185 g) pitted and stemmed sweet cherries
  • 2 tsp fresh lemon juice
  • ¼ tsp almond extract

Method

In a small saucepan, combine the sugar and ½ cup (4 fl oz/125 ml) water. Place over low heat and bring to a simmer, stirring, until the sugar dissolves. Add the cherries and cook just until they are warmed through, about 5 minutes. Transfer to a bowl and stir in the lemon juice and almond extract. Let cool to room temperature.

Serve at once, or cover and refrigerate for up to 3 days. Bring to room temperature before serving.

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