One popular way to take advantage of Summer's bounty of berries is to make jelly or jam. However, for some reason, I'm totally uninterested in canning and preserving. In an attempt to take baby steps towards homemade jam, I started with compote. The easy recipe only requires about 20 minutes of cook time. The resulting compote is totally versatile and delicious. It can be served warm or chilled, and with a texture of soft but still plump cherries is reminiscent of cranberry sauce at Thanksgiving. The addition of rosemary provides a subtle earthiness. I plan to serve mine on a cheese platter with grilled bread. Want to learn how it's made? Get the recipe.
Berry Tempting: Cherry Compote
One popular way to take advantage of Summer's bounty of berries is to make jelly or jam.
A compote is fresh or dried fruit that's been stewed or baked in a syrup. The dish is slow-cooked on low heat to break the fruit down gently and allow it to retain some shape. Compote may involve one or a variety of fruits, and may be spiced with the addition of citrus peel, cinnamon, or cloves, or with alcohol. The dish can be served warm or chilled for breakfast or dessert, either on its own or as a topping for another dessert, such as ice cream. 