New This Month

Cherry Compote

This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 1 cup

Source: Body+Soul, June 2008

Ingredients

  • 1 pound halved and pitted fresh sweet cherries (4 cups)
  • 1/3 cup sugar
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper

Directions

  1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.

  2. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Cook's Notes

Stored in an airtight container in the refrigerator, the compote should last up to two weeks.

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