Boozy Cherry Compote

A very versatile recipe that can be used as a topping for ice cream or any other desserts like cheesecake, rice or semolina puddings, pancakes, and waffles.  Any other idea?  The topping can be served warm or cold.

½ kg cherry, pitted (if frozen, no need to thaw) – Instead of cherries, you can use other fruit like prunes, apricots, peaches, berries, etc.


1 dl water
1 dl dry red wine
200 gr brown sugar
1 cinnamon stick

In a saucepan bring all ingredients to a boil, stirring to dissolve sugar.

Reduce heat to medium-low. Simmer until cherries are softened (10-15 min); they should hold their shape.

The compote can also be prepared ahead, covered, and refrigerated.

Tip:  To make somebody happy, just use a preserving jar to pack your compote, label it, and dress it with a ribbon, attach a suitable accessory like a cinnamon stick.  Voilà!

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