Bakewell Cherry Compote
Great with ice cream…
Or yogurt…
or just a spoon!
You only need a little and it keeps in the fridge for a couple of weeks.
When the juice has reduced to a syrup it gets more viscous, coating the spatula and the bubbles are noticeably bigger:
- about 1 cup
- 5 minutes
- 15 minutes
Ingredients
- 500 g frozen black cherries
- Juice 1/2 orange
- 2 tbsp. brandy (optional)
- 1/2 cup sugar
- 2 drops almond essence
Directions
- Add sugar and cherry to pan and warm gently until the cherry has defrosted and the sugar dissolved.
- Bring to a simmer. When the cherries start to soften (a couple of minutes should do) lift the cherries from the juice and transfer to a bowl with a slotted spoon.
- Using the back of the slotted spoon squeeze as much of the juice as you can back into the pan.
- Bring the juice to a boil and reduce until it’s noticeably thicker and more syrup like.
- Add the cherries back to the pan. Return to the boil for a minute or so.
- Remove from the heat and allow to cool for a few minutes.
- Add a couple of drops of almond essence, stir and pour into a sterilised jar.
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