Sour Cherry Compote

By andrea_turnowski

Ingredients

• 1 1/4 lb fresh sour cherries, stemmed
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 2/3 cup water
• 1/2 teaspoon rose water (preferably French)

Details

Servings 3

Preparation

Step 1

Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate
heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.

Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.

Cooks' note:
• Thawed frozen pitted cherries (1 lb), including juices, may be substituted for fresh cherries.