Cherry compote (Compota de cerezas) from The Real Taste of Spain: Recipes Inspired by the Markets of Spain (page 165) by Jenny Chandler

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on February 08, 2018

    This is FABULOUS. I always makes as much of it as I can in cherry season, and then freeze it in batches for a taste of spring in winter. Gorgeous warm or cold with ice cream, Greek yogurt, or crème fraîche, but you can also use it as a garnish for almond cakes and similar.

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