Cherry compote #2 recipe
information
Cherries, like most other soft fruit, have a very short season. To enjoy them at their best they should be served as simply as possible, so their unique flavour will not be spoilt. For a more economical version of this recipe, omit the red wine and use water instead.
ingredients
150 ml (1/4 pint) red wine
Approx. 50 g (2 oz) caster sugar
3/4 kg (1 1/2 lb) fresh cherries, stoned
1 cinnamon stick
2 tsp spoons arrowroot
Approx. 50 g (2 oz) caster sugar
3/4 kg (1 1/2 lb) fresh cherries, stoned
1 cinnamon stick
2 tsp spoons arrowroot
method
1. Put the red wine and sugar in a saucepan and heat gently until the sugar dissolves.
2. Add the cherries to the pan with the cinnamon stick and a little water if the sugar syrup does not quite cover the cherries.
3. Simmer the cherries very gently for 8 to 10 minutes or until just soft, being careful not to overcook. Take the pan off the heat. Taste for sweetness -and add more sugar if necessary.
4. Dissolve the arrowroot in a little water, then stir into the pan.
5. Return to the heat and bring slowly to the boil, stirring constantly.
6. The juices should be thick and syrupy. Discard the cinnamon stick and transfer the compote to a serving bowl.
7. Serve hot or cold.
2. Add the cherries to the pan with the cinnamon stick and a little water if the sugar syrup does not quite cover the cherries.
3. Simmer the cherries very gently for 8 to 10 minutes or until just soft, being careful not to overcook. Take the pan off the heat. Taste for sweetness -and add more sugar if necessary.
4. Dissolve the arrowroot in a little water, then stir into the pan.
5. Return to the heat and bring slowly to the boil, stirring constantly.
6. The juices should be thick and syrupy. Discard the cinnamon stick and transfer the compote to a serving bowl.
7. Serve hot or cold.
serving amount
serves 4
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
