Cold Compote of Cherries
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Stone the cherries and remove the kernels.
Bake
Place the cherries and half the kernels in a fireproof baking dish with water and sugar.
Bake in a 350°F (175°C) oven for 10 minutes.
Add the claret and continue baking until the cherries are tender.
Serve
Serve alone or with a cold shape of rice covered with whipped cream.
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
- Form the main body of the compote, softening as they bake to give a tender texture.
- Sugar
- Adds sweetness and balances the tartness of the cherries.
- Claret
- Adds wine flavour and aroma, and its acidity brightens the fruit.
The step that matters
Adding the claret. Wine loses much of its alcohol and aroma with prolonged heat. Adding it after the cherries have begun to soften, as the method directs, lets more of its flavour remain in the finished compote.
“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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