Cherry Compote
Make this using plump, in season cherries
Makes enough for: 1 batch compote
Ingredients
- 335 g pitted cherries *
- 17.5 mls lemon juice
- 50 mls water, divided
- 30 g honey
- 5 mls arrowroot
- 1.875 mls vanilla extract
- Small pinch of fine slat
- 15 mls Kirsch
Method
- Place the cherries and lemon juice into a sauce pan with 35mls water
- Bring to a simmer over a medium to low temperature, gently shaking the pan occasionally to turn the cherries
- Add the honey and stir gently until dissolved then leave to simmer for 4 minutes
- Place the arrow root, vanilla, salt and the rest of the water into a small bowl
- Mix to combine and then stir into the cherries
- Simmer for another 2 minutes until the sauce is thick and glossy
- Pour the Kirsch into a sterilized glass jar and then top with the cherries
- Leave to cool before screwing the lid on tightly
- When completely cool transfer to the fridge where you can store them for up to 1 year
- Use within 7 days of opening
Notes
* do not worry if you are slightly over or under this weight
To sterilize your glass jar see this post