Compote de cérise

We had a bumper crop of cherries this year. We just couldn’t pick them fast enough. To extend the season, and prolong our enjoyment I make a quick and easy compote which I then enjoy in my yogurt every morning for as long as the compote lasts.

Of our 5 trees, there 2 large trees with bright red cherries (Bigarreau Coeur de Pigeon) which I eat straight from the trees and 3 trees with rosy yellow cherries (Bigarreau Napoleon), which are delicious to cook with (and don’t stain your fingers when you have to pit them). To prepare the compote simply pit the cherries, squeeze lemon juice on the cherries and add a little sugar (1/3 the amount of cherries) and bring to a boil for a few minutes. Serve on ice cream, in yogurt. The compote freezes well and can be turned into a jam with the addition of more sugar and longer cooking.