Sour Cherry Compote

Last weekend, Marty and I successfully hosted our first brunch in our New York home. Special thanks to all whom attended. For the bagels, we had Nova lox and whitefish chubs from Russ & Daughters, fresh tomatoes and dill from the Union Square Greenmarket. For my homemade crepes, I made two compotes, strawberry and sour cherry. This was my first sour cherry cooking experience. I am converted, so much truer cherry flavor, not just the sweet, though pleasant, flavor you get from Bings or Raniers. Just don't eat them raw, very tart. Given that Michigan, where I spent the first 22 years of my life, is known for sour cherry orchards, I guess my new found sour cherry allegiance is another way to represent my roots. Let’s hear it for the Great Lake State!

I had recently read a bit in the June 7th Rosengarten Report singing the praises of said sour cherry. It cited the short season and general difficulties in getting one’s hands on them. When I spotted them at the Union Square Greenmarket, I took my chances, bought a pint, and set out to find a recipe. I ended up using the following:

Sour Cherry Compote

2.5 cups sour cherries (pitted and halved)
0.5 T vanilla extract
3 T freshly squeezed lemon juice
3 T sugar
2/3 cup water

Mix all ingredients except one cup cherries in a sauce pan. Heat to a boil. Maintain boil for 7 minutes. Add remaining cherries and boil for another 2-3 minutes.

Delish, delish delish!!! My personal highlight of the brunch. Paired nicely, I understand, with Nutella on the crepes.