Chillied cherry compote

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Preparation info

  • For

    10-12

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

This compote works on so many levels, from the sweetness and sourness (of the sugar and verjus) through to the unexpected hit of chilli and the plump cherries. It is great with the strawberry ice cream and also with the raspberry white chocolate mousse. It will keep in the fridge for 6 days if kept in a sealed jar.

Ingredients

  • 150 ml verjuice (or 80 ml lemon juice and 80 ml apple juice)
  • 50 ml water
  • 100 g caster sugar
  • 2 cloves
  • 1 tsp grated ginger
  • ½ red chilli, finely chopped (more or less to taste)
  • 300 g cherries, pitted and halved

Method

Place everything except the cherries into a pot, bring to a rapid simmer and cook for 5 minutes. Add the cherries and continue to simmer for 5 minutes with a lid on, stirring several times. Take from the heat and leave to cool.