Cherry Compote Recipe
Ingredients
| 675 g/1 1/2 Ibs canned black cherries | ||
| Sugar | 2 Tablespoon | |
| 60 ml/4 tbsp brandy | ||
| Vanilla ice cream or whipped cream | ||
Directions
1. Combine the cherry juice with the sugar and heat through to dissolve it. Add the cherries to the juice.
2. Pour the brandy into a separate sauce-pan. Heat the brandy and ignite with a match. Combine the brandy with the fruit and leave until the flames die down naturally.
3. Spoon the fruit over ice cream or on its own into serving dishes to be topped with whipped cream. Serve immediately.
2. Pour the brandy into a separate sauce-pan. Heat the brandy and ignite with a match. Combine the brandy with the fruit and leave until the flames die down naturally.
3. Spoon the fruit over ice cream or on its own into serving dishes to be topped with whipped cream. Serve immediately.
Chef
