Attack of the killer cherries
Bing cherry attack
My friend Chris stopped by to say hi and deliver a Santa-sized sack of bing cherries. Gotta love friends who bear gifts of the edible kind.
After washing, stemming, drying and freezing two gallon bags of cherries, I was still left with tray fulls. So made cherry almond muffins and froze two dozen. Then I tried a new recipe for cherry compote that is amazing and so easy to make.
Syrup
Cherry Compote
1. Boil 1/2 cup of sugar and 1/2 cup of water until the syrup becomes light tan in color.
2. Add 4 cups of pitted, whole cherries. (Watch out because the mixture bubbles up and can splatter.)
Cooking cherries with balsamic vinegar
3. Cook the cherries until they are soft and the mixture thickens.
4. Add 2-3 tablespoons of balsamic vinegar and cook a few minutes longer.
5. Serve the warm compote over vanilla bean ice cream and chocolate-ginger brownies if you feel like baking.
6. Store the compote in the refrigerator and warm before serving.
