BLACK FOREST CHERRY COMPOTE
Description
This recipe forms a part of the Black Forest Cake recipe. Also serve with vanilla ice cream or baked rice pudding.
INGREDIENTS
1.2kg (3 x 400g) tins cherries in syrup
100ml (1/3 cup plus 1 tbsp) Kirsch
280g (1 1/3 cups plus 1 1/2 tbsp) sugar
75ml (1/4 cup plus 2 tsp) Raspberry Sauce
55g (1/2 cup less 1 tsp) cornflour
METHOD
- Drain cherries, retaining the cherries and the syrup separately.
- Pour Kirsch into drained cherries, cover and leave to soak for two hours at room temperature.
- Drain cherries and pour Kirsch marinating liquid into a jug. Pour cherry syrup into jug to make up to 625ml (2 + 1/2 cups). Transfer to medium-sized pot and add sugar.
- Place over medium heat and stir till sugar is dissolved. Bring to a simmer.
- Combine Raspberry Sauce and cornflour together to make a paste. Pour slowly into simmering cherry syrup and stir constantly for 4-5 minutes or till compote has thickened and flour has been cooked out. Add cherries.
- Remove from heat and cool completely.