It is raining in Mumbai one minute and it is bright blue sky the other minute for the past two-three days. Should it be samosas and bread pakodas? Or lemon tea cake or fruity sweet delights? I have settled for fruits for this month's hat-trick recipes- Three different fruits, down the sweet road. My first choice was bright red and deep red rounds stuffed in card-board boxes at the local fruit wallahs'. Cherries- bright hues to combat the monsoon gloom if any and sultry moist air. I have been reading about Cherry Compote everyday and the pictures looked so tempting that I had to try this one out and it is definitely a keeper! A light sweet combination of cherries, sugar, brandy and cinnamon (my addition), the compote tastes great on its own or paired with vanilla ice-cream or used as a filling in a cake with whipped cream. So let those hues of red and maroons fill your kitchen.
Warning: It is a pain de-stoning cherries but it's worth the effort :)
This recipe is loosely adapted from bonapetit.com
Ingredients:
2+1/4 cups cherries (pitted/de-stoned)
3/4 cup brandy /orange juice (I used brandy. Original recipe mentioned 1/2 cup)
1/2 cup castor sugar + vanilla sugar (original recipe called for 1/4 cup but I like it a bit sweeter. Original recipe did not mention vanilla sugar but I like the flavour)
1 small piece of cinnamon (optional)
Method:
1. Bring all the ingredients to a boil in a heavy saucepan. Reduce the heat to medium-low and simmer until cherries soften and start to release juices. About 10-15 minutes.
2. Using a slotted spoon, transfer the cherries in a heat-proof bowl.
3. Simmer the juice till it is thick enough to coat the back of a spoon. About 15- 20 minutes.
4. Mix the syrup with cherries if serving immediately. Or else store cherries and syrup in two separate air-tight containers and refrigerate.
5. You can eat the compote with vanilla ice-cream. When serving, mix 3/4 of the syrup and cherries and transfer one portion in a dessert bowl. Top with a scoop of vanilla ice-cream and drizzle again with some more syrup.You can add chocolate sauce to it if you like.
After the hat-trick recipes, I will be posting cake recipe with cherry compote filling. That on 2nd July. Till then, enjoy the fruity hat-trick!
Bon Apetit!
Warning: It is a pain de-stoning cherries but it's worth the effort :)
This recipe is loosely adapted from bonapetit.com
Ingredients:
2+1/4 cups cherries (pitted/de-stoned)
3/4 cup brandy /orange juice (I used brandy. Original recipe mentioned 1/2 cup)
1/2 cup castor sugar + vanilla sugar (original recipe called for 1/4 cup but I like it a bit sweeter. Original recipe did not mention vanilla sugar but I like the flavour)
1 small piece of cinnamon (optional)
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| Cherries, slit and ready to be de-stoned |
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| Pitted / de-stoned cherries |
1. Bring all the ingredients to a boil in a heavy saucepan. Reduce the heat to medium-low and simmer until cherries soften and start to release juices. About 10-15 minutes.
2. Using a slotted spoon, transfer the cherries in a heat-proof bowl.
3. Simmer the juice till it is thick enough to coat the back of a spoon. About 15- 20 minutes.
4. Mix the syrup with cherries if serving immediately. Or else store cherries and syrup in two separate air-tight containers and refrigerate.
5. You can eat the compote with vanilla ice-cream. When serving, mix 3/4 of the syrup and cherries and transfer one portion in a dessert bowl. Top with a scoop of vanilla ice-cream and drizzle again with some more syrup.You can add chocolate sauce to it if you like.
After the hat-trick recipes, I will be posting cake recipe with cherry compote filling. That on 2nd July. Till then, enjoy the fruity hat-trick!
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| Cherry Compote |
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