I found a great recipe for it -here- by Smitten Kitchen which I used as the basis for my take on it. Last night when a friend was over, we had the vanilla ice-cream plus the compote plus one of my personal faves (also from Smitten Kitchen)-chocolate sorbet which I have blogged about previously. ( I can barely stop myself eating that whole tub of sorbet!) These 3 things went together so well!
Cherry compote ingredients:
2/3 cup water
3-4 tbs of sugar (I used vanilla caster sugar)
3-4 tbs lemon juice (depends how tart you like it)
1/4 tsp of vanilla extract
1 tbs rum or brandy
500g cherries (this is the weight after being pitted- I used frozen so thankfully I did not have to pit them myself)
place the water, sugar and lemon juice in a medium saucepan and bring to the boil while stirring and dissolving the sugar. Then simmer without stirring quite vigorously for about 7 minutes, then add the cherries, vanilla and rum.
boil but not too ferociously for about 15 minutes till it starts to thicken a bit. It will still be runny but will thicken a little as it cools down.
|syrup ingredients in the saucepan and ready to simmer|
|all finished and about to go in the fridge|
Oh my you've found my favourite fruit weakness. Cherries never disappoint and I love Tasmanian cherries the best as they're enormous and so succulent with the best texture!ReplyDelete