Sweet and Sour Cherries with Goat Cheese, Honey, and Balsamic

This recipe highlights the picota cherry, a variety grown in the Jerte Valley near the Portugal border. Known as the “red diamond of Spain,” the picota is prized for its deep-red color and intense sweetness, which develops during its long ripening time. However, you can use any fresh cherries, as picota cherries can be hard to find.

The cherry compote is also delicious served with ice cream or with the olive oil and almond cake