What a hectic week! Since I last posted, we’ve adopted a wonderful recuse dog called Oli. As a result, baking and cooking have kind of taken a back seat, as we settle Oli into his new home and spend most evenings playing ball. Say hello to Oli:
What I did have time to do, however, is put together this wonderful recipe for a boozy cherry compote. Compotes sound fancy because you can’t quite call them a jam, but they’re so easy it’s almost like cheating. And why would you ever need to buy from the shop, either? This cherry compote was make specifically for my Black Forest Layer Cake, but you can use it as a pie filling, or in a tart or perhaps in yoghurt or ice cream?
I love the idea something so easy could be so versatile, so I think I’ll be playing with recipes such as this – my plan it to make a curd of some kind and then show you exactly how versatile they can be. Watch this space.
Anyway, recipe below and the cake will follow in the next couple of days so keep an eye out!
400g cherries, pitted.
50ml almond liqueur or creme de cassis
juice from 1 orange
Place the blueberries, sugar and water in a pan on a medium heat. Add the alcohol and the orange juice and heat the mixture for approximately 25 minutes, until the cherries have broken down and the mixture resembles a jam-like consistency. Leave to cool.
See. I said it was easy.