Cherry Compote

We are searching data for your request:

Forums and discussions:

Manuals and reference books:

Data from registers:

Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

There are only three ingredients in this cherry compote recipe (and one of them is booze).

Ingredients

4 1/2 cups pitted fresh (or frozen, thawed) Bing cherries (about 20 ounces)
1 cup brandy or orange juice

Recipe Preparation

Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Using a slotted spoon, transfer cherries to a medium heatproof bowl.
Simmer juices until thick enough to coat the back of a spoon, 15–20 minutes. Pour reduced syrup over cherries. Serve warm.

Recipe by Franklin Fountain in Philadelphia PA,

Nutritional Content

2 tablespoons per serving. One serving contains: Calories (kcal) 35 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 120 Carbohydrates (g) 5 Dietary Fiber (g) 0 Total Sugars (g) 4 Protein (g) 0 Sodium (mg) 0Reviews SectionA very simple but great recipe. I used tart, fresh cherries and cognac instead of brandy, and the result was fantastic. An elegant, versatile, and very grownup dessert.AnonymousWASHINGTON, DC07/05/20