4967 Compote of Cherries

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Stone the cherries without breaking the flesh. Place them in a sugar syrup cooked to the hard ball stage made from 300 g (11 oz) sugar for each 1 kg ( lb) of cherries. Cover with a lid and allow to stand for 8 minutes on the side of the stove shaking the pan from time to time to ensure that the sugar dissolves.

Arrange the cherries in a dish, flavour their syrup with Kirsch and pour over.