Black Cherry Burgundy Compote |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Enjoying the Art of Canadian Cooking by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling. Ingredients:
1 lb large bing cherry, stemmed and pitted |
1/4 cup honey |
1/4 cup red burgundy wine or 1/4 cup port wine |
2 tablespoons cornstarch |
1/2 orange, juice of |
3 tablespoons rum |
Directions:
1. Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
2. Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
3. Serve hot or cold with hot biscuits.
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