Cherry Compote


The cherry season is short, and usually Provence cherries are so sweet that it’s best to serve a bowl of fresh ones and let each person end the meal enjoying the luscious fruit. This year the fruit is uneven, probably due to too much rain and not enough sun, so one friend picks what she can in her orchard and serves them this way:



1 ½ pound cherries, rinsed and pitted
1 tablespoon butter
1 tablespoon sugar
Zest of half a lemon
1 teaspoon vanilla
4 cloves

Yield: 4-6 servings


Melt butter in a skillet over medium heat and add sugar, zest, vanilla and cloves. Stir till lightly caramelized. Add cherries and continue cooking for a few minutes till softened. Serve warm with or without a scoop of vanilla ice cream. I also use this recipe with grilled chicken and particularly with duck breast, using the same recipe with only one teaspoon of sugar. Bon appetit!