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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water. Ingredients:
2 cups fresh cherries, pitted and halved |
1/4 cup white sugar |
1/2 teaspoon finely chopped fresh rosemary |
1 1/2 teaspoons water |
1 teaspoon balsamic vinegar (optional) |
1 pinch salt |
1 pinch ground black pepper |
Directions:
1. Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.
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