Cherry compote is made by briefly simmering pitted cherries with a little sugar, then thickening the glossy sauce with a small amount of starch. It is not boiled down like jam or intended for long-term canning: the cherries stay whole and plump, and the sauce tastes fresh. Spoon it over chilled rice pudding, muhallebi, or kazandibi.
Wash the cherries and remove the stems. Use a cherry pitter or a thick straw to push out the pits from the stem end. Do not cut the cherries in half; keeping them whole helps them stay plump in the sauce.
Put the cherries, sugar, and 100 ml water in a saucepan and bring to a boil over medium heat. Once it boils, cook for 6 minutes: the cherries should soften without falling apart, and the syrup will turn red.
Dissolve the cornstarch in 30 ml cold water until smooth, then stir it into the boiling cherries. Cook, stirring constantly, for 2 minutes. The starch is cooked when the cloudy sauce turns clear and glossy. Stir in the lemon juice and remove the pan from the heat.
The compote thickens as it cools. Spoon it over the dessert warm or cold; hot sauce can melt the surface of chilled rice pudding. Because it contains little sugar, it is not suitable for canning; store it in a sealed container in the refrigerator for up to 4 days.
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