Cherry Balsamic Compote
Don’t you love it when cherries are in season? When there’s leftover cherries, make this simple, delicious, and versatile compote. This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba
Cherry Balsamic Compote
Don’t you love it when cherries are in season? When there’s leftover cherries, make this simple, delicious, and versatile compote. This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba
Ingredients
- 2 cups pitted dark sweet cherries or frozen
- 1 strip orange rind
- 1 stick cinnamon broken in half
- 3 tbsps water if using fresh cherries
- 3 tbsps brown sugar
- 1 pinch Secolari Fleur de Sel Sea Salt
- 1/4 cup Secolari Dark Cherry Balsamic
Instructions
- In a small saucepan combine cherries, orange rind, cinnamon stick, water, honey or sugar, and salt.
- Bring to a boil over medium heat and stir well. Reduce heat to low; simmer for 5 minutes, then add the balsamic vinegar and cook 3-4 minutes until slightly thickened and reduced to about 1 cup. Remove cinnamon stick.
- Serve warm or refrigerate until cool, about 20 minutes. Store covered in refrigerator for up to five days.
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