Wednesday, July 13

Fresh Cherry Compote

I really didn't reinvent the wheel with this one.  This is just like the other fruit compotes I made several weeks ago.  The recipe is very versatile, as you can see.  You can change out the fruit with almost any fruit that suits your fancy.  For us this last week, it was a great way to use up the last bit of cherries.  Not that we needed any help--but we had been snacking on them for a solid week and it was good to have a little bit of variation.

Fresh Cherry Compote

2 cups fresh cherries; stemmed, pitted and quartered  (mine were mostly Rainiers with a few Bings)
1/4 cup maple syrup
1/2 tsp. almond extract (optional)
1 tsp. arrowroot powder (you may use cornstarch too--use about 1 1/2 tsp.)

In a small pan over medium heat, slowly heat cherries and syrup.  In a small bowl, mix arrowroot powder/cornstarch with about a tablespoon cold water.  Stir thickener into cherry mixture.  Stir cherry mixture occasionally while allowing compote to thicken.  Compote is finished when sauce has thickened and coats the back of a spoon, about 15-20 minutes.  Stir in almond extract after removing from heat. 

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