What a dismal day it is with the rain pouring down and the wind whipping through the branches of the trees, who would believe it was June, however it is Wimbledon fortnight so I suppose the weather is only to be expected. Yesterday though in the market all the fruit stalls were selling big, fat, luscious cherries and actually finding English cherries for sale I bought some. So today, even though it’s grim outside, inside I’m surrounded by these fragrant red hearts and enjoying a thoroughly relaxing time stoning them prior to cooking. I just don’t understand why this lovely fruit is in decline, I know it’s only a short season especially for the UK varieties but they are so versatile and really conjour up a sense of summer for me. Food Lovers of Great Britain have designated July 16th National Cherry Day, a day in which to cook and eat cherries and so even though I'm jumping the gun a bit I thought I’d get on the band wagon. I’m going to turn my cherries into compote as it gives you so many options including spooning it over ice cream, put a crumble topping on it and baking it. However I have friends coming for lunch on Sunday and for dessert plan to serve an almond cake with the cherry compote and some vanilla mascarpone cream.... yummmmeee!!
Cherry Compote Recipe
500g of stoned cherries (you can use a sharp fruit knife or buy a cherry stoner)
180g caster sugar
4tbsp lemon juice
2 tbsp of cointreau or orange juice
150ml water
Place the liquid and sugar in saucepan over low heat and stir until sugar has completely dissolved. Add the stoned cherries and cook over a gentle heat for 10-12 mins until the fruit is soft but still retains it’s shape. Remove the fruit with a slotted spoon and boil the liquid until it thickens slightly and then take off the heat and leave to cool. Add the cherries back and store somewhere cool until ready to use.
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