Stewed Sour Cherries

The sour cherries were in season in June one year when I spent time in chef Gia’s kitchen at Pheasant’s Tears and he cooked some into a delicious zingy and tart compote (in the English use of the word), stewing them with sugar and freshly grated ginger. Use like a condiment at a supra with barbecued meats or stir them into yogurt for a quick dessert or breakfast. If you can’t find sour cherries, use sweet cherries with just 2 tablespoons of sugar.