Tasty Cherry Compote is a Summer Treat 🍒| Jacques Pépin Cooking at Home | KQED

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with fewer calories.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: allspice

Nutmeg offers a warm spice alternative.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity.

Wash and pit the cherries using a knife or a cherry pitter.

Measure out 1 pound of cherries, which is about 35-40 cherries.

Dilute 1 teaspoon of potato starch with a little cherry juice.

Combine the diluted starch, cherries, and 3/4 cup of wine in a saucepan.

Bring the mixture to a boil and let it boil for 1-2 minutes to cook the cherries.

Add 1/2 cup of cherry preserve to the mixture.

As the diluted starch touches the liquid, it thickens on contact.

Let the compote cool to room temperature before serving.

Serve the cherry compote with a spoonful of sour cream and a dash of mint, alongside poundcake.

Cooking Techniques

Equipment Needed

Spice Level: