How to Make Cherry Compote

I can't get enough of the fresh local cherries that are currently in season. They are remarkably sweet and juicy, and I have to consciously slow myself down when eating them. It brings me back to the time when I was about five years old and on summer vacation in the Okanagan. Our family made a pit-stop to pick pounds of cherries. I still remember climbing up the ladder with my dad and picking the fruit right from the tree. As we continued our route around interior BC, I sat quietly, watching out the window while eating the plump, ripe fruit. Now, switch that picture to a five year old overdosing on cherries and Orange Crush soda in the back of a hot station wagon that is curving up and down and around all the mountains...that visual doesn't stay very pretty. I got quite sick in the back seat, but it didn't deter me from liking them.

What is compote?

1 lb. pitted sweet cherries 125 ml. freshly squeezed orange juice 50 g. granulated sugar strips zest from 1/2 a lemon 2 stems of mint with leaves 1/4 vanilla bean, split and scraped

Directions:

1. Place all the ingredients in a small stainless steel pot and slowly bring to a boil. Turn the heat down and let simmer 5-10 minutes, stirring occasionally. Do not overcook the fruit. You want it to be tender but it should still hold its shape somewhat.

2. Pour the mixture into a fine mesh sieve to separate the solids from the juice. Place the solids into a bowl and pick out the zest, mint leaves and stems once cool.

3. Return the juice to the pot and reduce it by about half. Allow it to cool and combine with the cherries.

Yield: Approximately 1 3/4 cups.

Alternate Method: If you would like your compote to be thicker, 2 tablespoons of cornstarch can be added. After picking out the lemon zest and mint, return the cherries and the liquid to the pot. In a small bowl, dilute the cornstarch by using some of the liquid. Add it back into the mixture and bring to a boil. Cook, stirring continuously, until the liquid is clear again. The cornstarch needs to be cooked out so there is no chalkiness on the palate. Taste it to make sure that you have cooked it long enough, but be careful to not overcook the fruit. Pour into a bowl and let cool. Compote will keep for approximately 1 week in the refrigerator.

Note: Use any type of fruit and flavorings (juice, spices, herbs) when making compote. The amount of cornstarch needed to thicken the mixture will depend on the amount of liquid that is naturally present in your fruit.

Tagged as: [ howto pastry recipes ]