The cherry season is so short that freezing some for later in the year is a ritual for me. Here frozen cherries are poached in wine with a hint of vanilla; cherry preserves add sweetness and intensify the cherry flavor. You can substitute plums or other fruit, just use a complementary fruit preserve. —Food52
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Jacques Pépin's Cherry Compote
cherries, fresh or frozen, about 35 to 40 large cherries
1 1/2 teaspoons
Sour cream, for serving
Mint sprigs, for serving
Pound cake or butter cookies, for serving
In This Recipe
Pit the cherries using a cherry pitter, knife, or paper clip. Reserve 2 tablespoons of the accumulated juices and set aside.
In a small saucepan combine the cherries, wine, cherry preserves, and vanilla; bring to a boil and cook for 2 minutes. In a small bowl, stir together the potato starch and reserved cherry juice. Add to the cherries, stirring until thickened, about 10 minutes. Set aside to cool.
To serve: Divide the compote between four dessert dishes; top with sour cream and garnish with a sprig of mint and batons of poundcake or cookies.