Cherry Compote Recipe
This supremely simple compote uses almost no seasoning—just a splash of red wine to subtly enhance the cherries’ natural flavor. Serve it in a pretty cup with a dollop of whipped cream, or use it as a topper for ice cream or pound cake.
Ingredients
| 4 | cups | pitted bing cherries* |
| 1/2 | cup | red wine* |
| 1/2 | cup | sugar |
| 2 | tablespoons | cornstarch |
| 3 | tablespoons | water |
| ~ | best-quality vanilla ice cream |
| *Substitute 2 bags of thawed, frozen cherries when fresh are out of season.**Choose an economical drinking wine, not a “cooking wine.”
|
Directions
- Combine the cherries, wine, and sugar in a heavy-bottomed pan set over medium-high heat.
- Bring to a boil. Reduce the heat to a medium simmer and cook until the cherries soften.
- Whisk the cornstarch and water together in a small bowl until smooth.
- Add the cornstarch to the cherries and cook, stirring, for a minute or two, until the liquid thickens.
- Remove from the heat and cool slightly.
- Serve warm.
Preparation Time:
Approximately 25–30 minutes.
