Easy cherry compote
This rich compote makes a perfect addition to pancakes for brunch
Difficulty and servings
MAKES 3 x 450g jars
Preparation and cooking times
Prep 30 mins
Cook 35 mins
- Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
- Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.
TIP
To sterilise your jars, wash well in hot, soapy water, then leave to dry in a low oven. Alternatively, run them through a dishwasher cycle. Fill the jars while they're still warm.
PER TBSP
46 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g
Recipe from Good Food magazine, June 2009.
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http://www.bbcgoodfood.com/recipes/10877/
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Ingredients
- 1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
- 500g jam sugar (the one that has pectin added)
- juice ½ lemon
- 4 tsp brandy
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Difficulty and servings
MAKES 3 x 450g jars
Preparation and cooking times
Prep 30 mins
Cook 35 mins
Ingredients
- 1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
- 500g jam sugar (the one that has pectin added)
- juice ½ lemon
- 4 tsp brandy
PER TBSP
46 kcalories, protein 0g, carbohydrate 12g, fat 0 g, saturated fat 0g, fibre 0g, sugar 12g, salt 0 g
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Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
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28 July 2009
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