Cherry Compote1st August 2013 • Stephanie's Blog • Stephanie Donaldson
I’ve never been entirely happy with the cherry compote that I make from some of our cherry crop. Because they are sweet cherries, when cooked they just don’t have the intensity of flavour you get with morellos, but I’ve now found a rather delicious solution. By adding one part blackcurrants to four parts cherries with a couple of spoons of demerara sugar, the blackcurrants sharpen the cherries and the cherries sweeten the blackcurrants. Problem solved.