Compote de cerises
From scearley 18 years ago
- 45 minutes to make
- Serves 4
A sweet/tart/sour cherry compote that makes duck especially stand up and cheer.
Ingredients
- 2 Tbsp unsalted butter shopping list
- 1.5 pounds of bing cherries, washed, pitted, and dried. shopping list
- 2 Tbsp confectioner's sugar shopping list
- 2 Tbsp red wine vinegar shopping list
How to make it
- Placve butter in a saucepan over medium high heat
- As soon as the butter foams, add the cherries. Saute for 5 minutes, or until the cherries have released most of their juices.
- Stir in the confectioner's sugar and cook, stirring constantly with a wooden spoon, until the cherry juice has evaporated.
- Stir in the vinegar, deglazing the pan.
- Lower the heat to barely simmer, and stir frequently until the mixture has thickened. (If the cherries continue to sweat liquid, thicken them with 1 tsp of arrowroot dissolved in 1 tsp of kirschwasser)
- Remove from heat and let cool to room temperature before serving.
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