CHERRY COMPOTE
1 cup cherry cider or berry juice
1 cup dried tart cherries
1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen
pitted Bing cherries, halved
1/2 cup sugar
2 tablespoons brandy
2 teaspoons cornstarch
Bring cherry cider and dried cherries to boil in heavy large saucepan.
Remove from heat. Cover; let steep 20 minutes.
Bring dried cherry mixture to simmer. Mix in cherries and sugar.
Simmer until cherries soften, about 2 minutes for fresh and 5
minutes for frozen. Mix brandy and cornstarch in bowl to blend.
Slowly stir into cherry mixture. Cook over medium heat until mixture
boils and thickens, about 1 minute. Cool. Cover; chill until cold.
(Can be made 2 days ahead.)
Makes about 3 1/2 cups.
Bon Appétit
June 1998
Restaurant; Magnolia Grill, Durham NC
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