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Cherry Compote dessert recipe.  
Cherry Compote
Recipe

This supremely simple compote uses almost no seasoning—just a splash of red wine to subtly enhance the cherries’ natural flavor. Serve it in a pretty cup with a dollop of whipped cream, or use it as a topper for ice cream or pound cake.

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Ingredients
Serves 6–8
4 cups pitted bing cherries*
1/2 cup red wine*
1/2 cup sugar
2 tablespoons cornstarch
3 tablespoons water
~   best-quality vanilla ice cream

*Substitute 2 bags of thawed, frozen cherries when fresh are out of season.

**Choose an economical drinking wine, not a “cooking wine.”
 
 
Directions 
 
  1. Combine the cherries, wine, and sugar in a heavy-bottomed pan set over medium-high heat.

  2. Bring to a boil. Reduce the heat to a medium simmer and cook until the cherries soften.

  3. Whisk the cornstarch and water together in a small bowl until smooth.

  4. Add the cornstarch to the cherries and cook, stirring, for a minute or two, until the liquid thickens.

  5. Remove from the heat and cool slightly.

  6. Serve warm.

 

  

Preparation time: Approximately 25–30 minutes.

A Barbara Adams Beyond Wonderful recipe.

Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine.

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Barbara Adams Beyond Wonderful features large recipe collections of full-proof quick and easy recipes, classic family favorites, global cuisine, and party ideas. Get illustrated cooking tips and techniques,cooking for beginners, food features, and expert advice on baking, cheese, produce, and wine. Check out Barbara Adams Blog , the Beyond Wonderful Press Room, and our newest featured column, Hungry for the Weekend.

Barbara Adams brings you Recipe Collections, Quick and Easy Recipes, Party Ideas, Global Cuisine, and How To Cooking Tips and Techniques.