Cherries, Kentish, Compote of
Ingredients
Directions
In a saucepan, combine the sugar and water; boil for 10 minutes.
Add the cherries and simmer gently for 5 minutes.
Drain the cherries and place them in a compote dish with the stems facing upwards.
Boil the syrup for an additional 5 minutes; let it cool.
Pour the cooled syrup over the cherries.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Loaf sugar
- Sweetens the syrup and helps preserve the cherries' bright flavour.
- Kentish cherries
- Provide the fruit, which softens gently in the syrup while keeping its shape.
The step that matters
Simmer the cherries gently. A gentle simmer softens the fruit while keeping its skin intact. A hard boil can split the cherries and make the syrup cloudy.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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