Cherry Compote
A simple cherry compote simmered with sugar, lemon and cinnamon for a glossy fruit sauce that thickens as it cools.
Prep 10 min · Cook 20 min · Total 1 hr · Makes about 2 cups
Ingredients
- 2 cups fresh or frozen cherries, pitted
- 1/4 cup sugar
- 2 tablespoons lemon juice
- 1 teaspoon cornstarch
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Directions
- Remove the stems from the cherries and pit them. Add the cherries to a large nonreactive pot or saucepan, then mix in the sugar. Set the pan over medium heat, cover it, and cook for 10 minutes, opening the lid often to stir so the fruit releases its juices and the bubbling liquid stays under control.
- Once the cherries have cooked for 10 minutes, stir in the sour cherries, if you are using them. Continue cooking for 5 to 10 more minutes, until the fruit has softened, collapsed a bit, and cooked all the way through.
- Take the pan off the heat and mix in the kirsch and almond extract. Cool the compote before you store it or serve it; the syrup will become thicker as it stands.