Fresh Cherry Compote
2 ½ cups sweet red cherries
½ cup or more sour cherries, if available
¼ to ½ cup organic sugar
2 tablespoons Kirsch or maraschino liqueur
Pit the sweet cherries with a cherry pitter. For the pie cherries, gently squeeze the seed to push it out the stem end into a bowl.
When all are pitted, put the cherries in a wide skillet in a single layer. Sprinkle the sugar over the fruit, then turn the heat to high.
After a minute, give the pan a shake. The sugar will melt and the cherries will begin to release their juices. After 4 minutes they should be sufficiently soft.
Turn off the head, add the Kirsch, and turn the cherries and the sauce into a bowl. Serve warm or refrigerate and serve cold. As they sit, they’ll give off even more juice.
‘I use about 1 tablespoon sugar for 1 cup pitted cherries, which may leave them a little too tart for some. I’m assuming that the accompanying dessert is sweet, but you can easily add more sugar or maple or agave syrup or stevia, all of which have the advantage of dissolving instantly into the fruit. Three cups or so of sweet cherries is a good amount for six servings.
Makes about 2 Cups
FROM: Seasonal Fruit Desserts
Ingredients: cherries, kirsch or maraschino liqueur, sour cherries - if available, sugar