Quick Cherry Compote

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SERVES:

MAKES ABOUT 1½ CUPS

Prep Time:

15 MINUTES

Cook Time:

12 MINUTES

When the cherry bowl is still full by Thursday, this quick cherry compote is the answer. Fifteen minutes on the stovetop turns a few handfuls of cherries into a thick, glossy sauce with a squeeze of lemon and a splash of vanilla. Most of your time goes on pulling out the stones, and the pan does the rest. Small cherries, twins and anything with a mark on it are all fine here, since they collapse into the same syrup. Spoon it warm over Greek yoghurt and granola for breakfast, over ice cream or pavlova after dinner, or put it beside a wedge of brie on a cheeseboard. It keeps in a jar in the fridge for up to a week, and it thickens as it cools.

_INGREDIENTS:

500g cherries
2-3 Tbsp caster sugar
2 Tbsp water
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp cornflour (optional)

_{INSTRUCTIONS:}

Pull the stems off the cherries, then halve them and remove the stones. Leave a few whole if you like some texture.
Put the cherries, 2 Tbsp of the sugar, the water and the lemon juice in a small saucepan over medium heat. Stir until the sugar dissolves and the cherries start to release their juice, about 3 minutes.
Turn the heat down and simmer for 8–10 minutes, stirring now and then, until the cherries are soft and the juice has turned syrupy. Taste, and add the rest of the sugar if your cherries are on the tart side.
For a thicker compote, mix the cornflour with 1 Tbsp cold water, stir it in and simmer for 1–2 minutes more until glossy.
Take the pan off the heat and stir in the vanilla.
Serve warm, or cool completely and keep in a clean jar in the fridge for up to a week.

wonkybox

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