Cherry Compote

Compote de Cerises

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Quart of Cherries
  • ¾ Pound of Sugar
  • ¼ Cupful of Water
  • A Glassful of Currant Jelly (If Desired)

Method

To one pound of stoned cherrie sallow the above amount of sugar. Put the sugar and water into a saucepan and when it makes a syrup, add the Cherries. Let them boil up several times. Then drain with the skimming spoon and put them in a dish, and add to the juice a glassful of currant jelly. Let it boil to a thin jelly, and pour, when half cold, over the Cherries. The currant jelly may be omitted and the reduced Cherry syrup used alone.