A quick and easy cherry compote with bourbon and a crack of black pepper for spice. This simple four-ingredient recipe was developed as a topping for panna cotta, and would go well as an accompaniment to ice cream, yogurt or a trifle. —waitingforblancmange
What You'll Need
fresh cherries, halved and pitted
cracked black pepper
Place cherries, sugar and bourbon in a saucepan over a medium heat. Stir occasionally until the sugar has dissolved and the cherries begin to break down.
Once the mixture begins to boil, continue cooking over a medium heat for about 15 minutes, stirring occasionally. Add the fresh cracked pepper, stir to incorporate and then remove from the heat.
Decant the compote into a heat proof bowl or jar and allow to cool. Refrigerate until ready to use. Great on its own or as an accompaniment to other desserts.