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| Sweet, dark cherries, and my cherry pitting tool |
I bought a cherry pitting tool; don’t ask me why. But since
it was sitting in my kitchen drawer and I’d just bought a ton of sweet cherries,
I felt compelled to use it.
wearing food-handling gloves or spreading newspaper on the counter. My fingers,
counter, and everything within 2 feet of my work space was spattered with the
prettiest cherry juice color.
to use a good-old paring knife to pit cherries – while wearing gloves, protecting the work space, and wearing an apron.
been slowly cooked in a sugar syrup – which may contain liquor or liqueur, and
some spices.)
serve as part of a dessert, the other savory, to serve as a meat or poultry accompaniment.
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| Sweet Cherry Compote over Greek-style plain yogurt |
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| 4 cups of pitted, halved cherries |
4 cups fresh cherries, pitted and halved
cherries
or a few drops of liqueur will add a nice touch to this!
Directions:
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| Step #1 |
1. Heat the cherries, sugar, and water in a saucepan over medium-high
heat. Bring to a boil, then reduce heat to low. Cover and simmer for about 15
minutes, or until cherries are tender and sauce is thickened. (The sauce should coat the spoon.)
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| Ready-to-serve compote |
Serve warm or cold over
plain cake, vanilla ice cream, or plain or vanilla-flavored yogurt.
grilled meat or poultry, follow the above recipe with these changes:
Use less sugar, or omit it completely, add 3/4 teaspoon
finely chopped fresh rosemary to the cherries as they cook, and finally, add 1
teaspoon balsamic vinegar (optional) and black pepper after compote is removed
from the heat.