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Prep time
15 minutes
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Cook time
12 minutes
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Serves
4
Author Notes
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
Watch This Recipe
Jacques Pépin's Cherry Compote
Ingredients
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1 pound
cherries, fresh or frozen, about 35 to 40 large cherries
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3/4 cup
white wine
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1/2 cup
cherry preserves
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1/2 teaspoon
vanilla extract
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1 1/2 teaspoons
potato starch
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Sour cream, for serving
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Mint sprigs, for serving
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Pound cake or butter cookies, for serving
Directions
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Pit the cherries using a cherry pitter, knife, or paper clip. Reserve 2 tablespoons of the accumulated juices and set aside.
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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.
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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.
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