Cherry compot:
1 kg sweet cherries, washed de-stalked and slit to the stone on one side
60g caster sugar
about 10 tbsp water (just enough to cover the cherries)
2 cloves
a couple of strips of lemon zest
a stick of cinnamon
Put the cherries in a heavy based pan with the water, sugar, cloves, lemon zest and cinnamon.
Cook over a modest heat until the cherry juices run and the sugar had dissolved and then simmer gently for about 10 minutes.
The cherries should be paler and tender but still holding their shape.
Using a slotted spoon lift the cherries from the juice and set them aside in serving bowl and then increase the heat under the juice and let it boil and bubble until you have an intense, sweet, thicker syrup.
Remove the syrup from the heat and then pour it over the cherries.
Chill and serve as you like."
1 kg sweet cherries, washed de-stalked and slit to the stone on one side
60g caster sugar
about 10 tbsp water (just enough to cover the cherries)
2 cloves
a couple of strips of lemon zest
a stick of cinnamon
Put the cherries in a heavy based pan with the water, sugar, cloves, lemon zest and cinnamon.
Cook over a modest heat until the cherry juices run and the sugar had dissolved and then simmer gently for about 10 minutes.
The cherries should be paler and tender but still holding their shape.
Using a slotted spoon lift the cherries from the juice and set them aside in serving bowl and then increase the heat under the juice and let it boil and bubble until you have an intense, sweet, thicker syrup.
Remove the syrup from the heat and then pour it over the cherries.
Chill and serve as you like."
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