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Dessert

Compote of Cherries

A compote made by boiling cherries in clarified sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Compote of Cherries

Ingredients

Directions

Prepare

  1. Cut off half of the stalks from the cherries.

  2. Make clarified sugar.

Cook and serve

  1. Put the cherries in the clarified sugar and boil until done.

  2. Remove from heat and let them cool.

  3. Set the cherries upright in dishes and pour sugar over them.

Recipe from a historical cookbook (Internet Archive).

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

Cherries
Provide the fruit, flavour and texture at the centre of the dish.
Clarified sugar
Sweetens the fruit and forms the syrup the cherries cook in and sit in.

The step that matters

Boiling the cherries until done. Prolonged boiling softens fruit and can split the skins and collapse the flesh. Stop when the cherries are tender but still hold their shape, since they continue to soften as they cool in the syrup.

“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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