Cherry Compote Over Chevre- A Light Dessert To Kick Off Cherrypalooza In Honor Of D.C.’s Cherry Blossoms
OK. I think that I’m over oatmealpalooza for now, and in the spirit of the venerable Cherry Blossoms soon to bloom here in Washington D.C., I am reaching into my freezer to use a large bunch of sour cherries which I lovingly saved from last season.
Sour and sweet cherries are carried by several farmers markets in D.C., nearby Maryland, and Fairfax County, Virginia. I have had wonderful experiences buying stone fruits of all kinds (including these sour pie cherries) from Allenberg Orchards. They sell at the Kingstowne Market on Fridays, in season. Buying the cherries in bulk saves money, and allows me to store the cherries to enjoy later (Until I learn to can them, I simply store them in a zip-loc baggie in the freezer). The taste of the sour cherries is still very good-tart with a hint of sweetness and intense cherry flavor. The defrosted cherries work particularly well in sauces, compotes and even frozen treats such as gelato.
My first Cherrypalooza entry is adapted from this recipe in Health Magazine, so as you can infer, it’s a good-for-you-no-guilt-dessert that is a wonderful play on ending a meal with fruit and cheese. You can use frozen cherries for this recipe without problem. Or, file this recipe in a tickler to remind you what you can make with fresh cherries this year!
Cherry Compote over Chevre (Goat) Cheese
- 2 1/2 cups pitted cherries with juice (sour pie cherries or Bing cherries, fresh or frozen)
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- zest and juice of 1/2 lemon
- 4-5 ounce fresh chevre (goat cheese)
Add cherries and sugar to a heavy-bottom pot. Cook over medium-high heat until sugar is dissolved. Add vinegar, lemon juice and lemon zest. Simmer gently for 5 minutes. Allow to cool slightly.
Serve warm or cooled compote over 1 oz portion of goat cheese.*
*Serve with a dessert wine such as a Sancerre or Riesling.