Bo Friberg

Cherry Compote

Preparation info
  • Yield: about

    3 cups

    , including the juice
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Ingredients

  • 2 pounds (910 g) Bing cherries
  • ½ cup (120

Method

  1. Wash, stem, and pit the cherries.
  2. Combine the port and lemon juice in a saucepan. Thoroughly mix the pectin powder and granulated sugar then add to the mixture in the saucepan. Bring to a boil, add the cherries, and simmer, stirring frequently for 10 to 12 minutes or until the cherries are very soft but have not fallen apart.
  3. Remove from the heat and