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.
150mlverjuice (or 80mllemon juice and 80mlapple juice)
1tsp grated ginger
½red chilli, finely chopped (more or less to taste)
300gcherries, pitted and halved
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.