One popular way to take advantage of Summer's bounty of berries is to make jelly or jam. However, for some reason, I'm totally uninterested in canning and preserving. In an attempt to take baby steps towards homemade jam, I started with compote. The easy recipe only requires about 20 minutes of cook time. The resulting compote is totally versatile and delicious. It can be served warm or chilled, and with a texture of soft but still plump cherries is reminiscent of cranberry sauce at Thanksgiving. The addition of rosemary provides a subtle earthiness. I plan to serve mine on a cheese platter with grilled bread. Want to learn how it's made? Get the recipe.
1 pound halved and pitted fresh sweet cherries (4 cups) Makes 1 cup.
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper
1 pound halved and pitted fresh sweet cherries (4 cups)
Makes 1 cup.