A sweet-tart balanced compote prepared by slow-cooking sour cherries with sugar and cinnamon. This classic dish, which can be served both hot and cold, can also be made with frozen sour cherries in winter months.
Wash the sour cherries and remove the stems, pitting them if desired.
Boil the water, sugar, and cinnamon stick in a pot until the sugar dissolves.
Add the sour cherries to the boiling syrup and cook over low heat until softened.
Remove the compote from the heat and let cool to room temperature, then serve cold from the refrigerator.
Important: Cooking the sour cherries with their pits gives a stronger aroma, but don't forget to warn about the pits when serving. The syrup thickens after being taken off the heat, so it's normal for it to look watery while hot.
If the sour cherries are tart, you can increase the amount of sugar; for sweet varieties, you can balance it with a few drops of lemon juice.
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