Name: Black Cherry Compote
Yield: Makes about 3 1/2 cups
Ingredients: 2 cups water; 1 cup dried tart cherries; 1/2 vanilla bean, split lengthwise; 2 pounds frozen unsweetened pitted dark sweet cherries, thawed, juice reserved; 2/3 cup honey; 1 cinnamon stick; 3 whole cloves; 1 teaspoon grated lemon peel

(COMPOTE DE CERISES NOIRES)

When in season, fresh cherries can be used in place of the frozen ones.

Recipe information

Yield
Makes about 3 1/2 cups

Ingredients

2 cups water

1 cup dried tart cherries

1/2 vanilla bean, split lengthwise

2 pounds frozen unsweetened pitted dark sweet cherries, thawed, juice reserved

2/3 cup honey

1 cinnamon stick

3 whole cloves

1 teaspoon grated lemon peel

Preparation

Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. (Can be made 3 days ahead. Cover and chill. Serve at room temperature.)

TagsCompote Condiment French European Dried Cherry Dried Fruit Fruit Cherry Stone Fruit Dairy Free Gluten Free Nut Free Vegan Vegetarian Make Ahead Simmer Bon Appétit

Recipe notes

Black Rice Pudding

Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.

Île Flottante

Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.

Boozy Cherry and Chocolate Pavlova

Pavlova meets Black Forest cake in a holiday dessert designed to steal the spotlight.

Easy Cherry Turnovers

Legendary pastry chef Claudia Fleming wraps both sweet and sour cherries into these flaky handheld treats.

Spicy Tinned Tuna Tostadas

Made with tinned fish and topped with mango and avocado, these vibrant tostadas won't break the bank.

Curried Yellow Squash Soup

Creamy, bright, and wonderfully aromatic with ginger and garlic.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.