Monday, August 27, 2018

Cherry Compote

½ Kg cherries, pitted – 1 cup of water - 250g sugar - juice ½ lemon - 4 t brandy

Put the sugar and the water into a heavy bottomed pan and heat till the sugar has dissolved. Add the cherries and the lemon juice and simmer for no more than 15 minutes, stirring gently only occasionally so the cherries stay whole. Using a slotted spoon, remove the cherries and keep aside. Reduce the cherry liquid until it is becoming thick, then cool slightly. Stir in the brandy and the cherries and put into a bowl in the fridge until you need it

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