Slow-cooked with sugar and cinnamon, this compote balances the tartness of sour cherries with sweetness. Serve it warm or cold; frozen sour cherries work well in winter.
Wash the sour cherries and remove the stalks. Stone them if you like.
Bring the water, sugar and cinnamon stick to the boil in a saucepan to dissolve the sugar.
Add the sour cherries to the boiling syrup and cook over low heat until soft.
Remove the compote from the heat and let it cool at room temperature, then chill in the refrigerator and serve cold.
Important: cooking the sour cherries with their stones gives a stronger flavor, but remember to warn diners about the stones when serving. The syrup thickens after it is taken off the heat, so it is normal for it to look watery while hot.
Uzun zamandır ilk kez bu kadar rahat bir tarif yaptım. Bu hafta sonu denedim, mutfak baştan sona güzel koktu.
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