Cherry Compote

While I was in the supermarket yesterday, I bought a huge bag of Washington red cherries. They only seemed to come in a pack that weighed about 2-3 pounds, so I started wondering what I could do with them to make a refreshing summer dessert, and decided on this simple Cherry Compote.

Cherries, like most other soft fruit have a very short season. To enjoy them at their best they should be served as simply as possible, so their unique flavor will not be spoilt. For a more economical version of this recipe, omit the red wine and use water instead.

Ingredients

• 1/4 pint red wine
• Approximately 2 ounces caster sugar
• 1 1/2 pounds fresh cherries, stoned
• 1 cinnamon stick
• 2 teaspoons arrowroot

Method

1. Put the red wine and sugar in a saucepan and heat gently until the sugar dissolves.
   
2. Add the cherries to the pan with the cinnamon stick and a little water if the sugar syrup does not quite cover the cherries.
3. Simmer the cherries very gently for 8 to 10 minutes or until just soft, being careful not to overcook.
   
4. Take the pan off the heat, and taste for sweetness, and add more sugar, if necessary.
5. Dissolve the arrowroot in a little water then stir into the pan.
6. Return to the heat and bring slowly to he boil, stirring constantly. The juices should be thick and syrupy.
7. Discard the cinnamon stick and transfer the compote to a serving bowl. Serve hot or cold.

This dessert is especially good with vanilla ice cream.