It seems I have a bit of a weakness when it comes to summer fruits, especially during their peak seasons. My affinity for indulging in copious amounts of apricots and cherries becomes particularly pronounced. The allure of these fruits, with their brief windows of availability, seems to captivate me beyond reason.
I vividly recall my first encounter with fresh apricots back in upstate New York during the 1980s. It was a novelty to me, having only known the dried variety before then. A generous soul brought a basket of these delicate, ripe orange fruits to the restaurant where I worked. The sight of them, with their tender flesh and rosy blush, caught me completely off guard. While I had always enjoyed the wrinkled sweetness of dried apricots, the experience of biting into a fresh one was an entirely different sensation altogether.
Upon relocating to California, I was pleasantly surprised by the abundance of fresh apricots, a sight reminiscent of what one might find in France. Yet, regardless of their availability, cherries maintain their status as an exceptional fruit in my eyes, deserving of a distinguished spot in my kitchen.
At the onset of cherry season, their scarcity often drives prices sky-high, and the quality may not always be optimal. However, as the season progresses, the market becomes inundated with heaps of cherries, accompanied by more reasonable price tags. This gradual transition entices me to seize the opportunity and stock up on as many cherries as my arms can bear.
This week, I found myself utterly defenseless against the irresistible allure of summer fruits at the market. Despite already filling my basket with a hefty bag of apricots, two overflowing sacks of tomatoes, and a bounty of eight white nectarines, I couldn't resist the temptation to snatch up 2 kilos (approximately 4 1/2 pounds) of fresh cherries. Judging by the looks from fellow shoppers, my purchase might have surpassed the bounds of what's considered "normal." Nonetheless, I could tell I made the vendor's day with my enthusiastic acquisition.
These cherries, of the Burlat variety, beckoned to me from the same vendor who had tempted me the week prior. Unable to resist, I succumbed to the allure once again. Upon returning home, I eagerly retrieved my cherry pitter and set to work. Half of the cherries were swiftly pitted, while the rest I kept intact for immediate enjoyment. Although, I must confess, I nearly devoured the fresh ones I intended to save as I indulged in the pitting process!
While fresh cherries are undeniably delightful on their own, I'm also keenly aware of their transformative potential when cooked. Cooking them has a magical way of intensifying and enhancing their flavor, especially beneficial when dealing with slightly lackluster specimens or those snagged towards the end of market hours, when vendors seek to offload any surplus that might not endure until the next market day.
This recipe not only provides a delicious solution for your surplus cherries but also offers a definitive answer to the timeless question: Can I freeze it? The resounding response: Absolutely! Once the cherry compote has cooled, it can be effortlessly frozen in zip-top freezer bags or your preferred containers, maintaining its quality for up to a year. Additionally, you can freeze pitted fresh cherries independently.
Discovering a forgotten bag of cherry compote tucked away in the depths of your freezer, perhaps misplaced during the transition from summer to fall or winter, is a delightful surprise. After thawing, and perhaps gently reheating, the compote becomes a versatile accompaniment. It pairs wonderfully with vanilla ice cream, adds a delightful twist to plain yogurt, or serves as a delightful topping for various cakes, such as almond cake, gâteau de savoie, or angel food cake.
To elevate their flavor, I like to enhance the cherries with a handful of dried sour cherries, incorporated midway through the cooking process. As they simmer, these dried cherries plump up and soak in the luscious cherry juices, imparting an additional layer of cherry essence to the compote. For an extra burst of flavor, a splash of kirsch works wonders, intensifying the cherry profile with its delightful aroma and taste.
Cherry Compote :
For a batch of delicious cherry compote, it's wise to opt for a larger pot than you might initially think. With 2 pounds (1kg) of cherries, I recommend using a 6-quart (6l) pan. This ensures that as the cherries cook and release their juices, you won't find yourself dealing with a sticky mess. Remember to occasionally remove the lid during cooking to prevent the foaming liquid from overflowing.
The sweetness of your cherries might vary, so I've kept the sugar minimal. Feel free to adjust to your taste preferences. If you have access to sour cherries, they make a fantastic addition. Just keep in mind that you might need to up the sugar slightly to balance the tartness.
Ingredients:
- - 2 pounds (1kg) fresh cherries, stemmed and pitted
- - 1/4 cup (50g) sugar
- - Optional: 1/3 cup (40g) dried sour cherries
- - 2 teaspoons kirsch (or another fruit-based liqueur, or eau-de-vie)
- - 1-2 drops pure almond extract
Instructions:
1. In a large, nonreactive pot or saucepan, combine the cherries and sugar over medium heat. Cover and cook for about 10 minutes, stirring frequently to encourage juicing and prevent foaming.
2. If using dried sour cherries, add them after the initial 10 minutes of cooking. Continue cooking for another 5 to 10 minutes until the cherries are soft and thoroughly cooked.
3. Remove the pot from heat and stir in the kirsch and almond extract. Allow the compote to cool before storing or serving. As it sits, the juices will naturally thicken.
Storage:
- The cherry compote can be stored in the refrigerator for up to 5 days.
- For longer storage, it can be frozen for up to one year.
Enjoy your homemade cherry compote on pancakes, yogurt, ice cream, or as a topping for cakes and desserts!
