Cherries have a nice balance of fruit fiber to water content, which means they make a great sauce. Fruit compotes are, at minimum, fruits that is cooked down until it bursts, and reduces down into a liquid. Suddenly, it’s a whole new food. The fruit you were not in the mood to eat raw has been transformed into a delicious sauce with which you can eat with other foods.
Make a cherry compote by pitting the cherries and adding them to a pot that’s big enough for about 50% of the cherries to touch the bottom. Add one or two tablespoons of water to keep the cherries from burning before they burst. Cook them over medium-low heat for about 10 minutes, or until all of the fruit has ruptured and broken apart. If you taste your cherries and you feel they could stand to be sweeter, stir in one tablespoon of sugar while they’re cooking. Use as a topping for ice cream, pancakes, or cheesecake. Fruit compote will keep in the refrigerator for 1-2 weeks.
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