Wednesday, December 5, 2007
I stumbled upon this recipe on Epicurious.com when I was looking for recipes for Black Forest Cake. The recipe is part of Deconstructed Black Forest Cake by Gale Gand.
I use this in my own Black Forest Trifle recipe as the filling between the cake layers. The compote has a great flavor that is not overly sweet. The use of black cherries helps but it is the pinot noir sauce that really tempers the tone of the fruit.
4 cups frozen (unthawed) pitted cherries (about 1 pound)
2/3 cup plus 1 teaspoon sugar
2/3 cup dry red wine
1. Stir cherries and 2/3 cup sugar in large saucepan over medium heat 2 minutes.
2. Add wine; simmer until slightly reduced, about 4 minutes.
3. Drain cherries over medium bowl; return juices to saucepan and reserve cherries in same bowl.
4. Boil juices until reduced to 1/2 cup, about 8 minutes.
5. Pour over cherries; cool.
Serving: also goes well over ice cream.
Photo: Bon Appetit, 2005