Cherry Compote With Almonds
Gorgeous, shiny cherries straight from the market are the ideal finish to a meal – just put them in a big bowl and take them to the table. If, however, you feel a need to serve a “real” dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.
- Total:
- Serves: 4 persons
Ingredients
- 1pound/454 grams pitted fresh cherries
- ¼cup/50 grams granulated sugar
- 2tablespoons orange or almond liqueur, such as Cointreau
- A few drops of almond extract
- 1cup/142 grams whole blanched almonds (see Tip)
Instructions
Step 1
Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.Step 2
Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.Step 3
Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.