Whether enjoyed on its own or used to bring a bit of sourness to a creamy dessert, you will love this cherry compote recipe, which screams summer.
- 3 cardamom pods
- 2 cloves
- 1 tsp river salt
- 1 small stick of cinnamon
- 600 g pitted cherries
- 75 g brown sugar
- 1 piece lemon peel
- 1 tbsp lemon juice
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
In a mortar and pestle, gently bash the cardamom, peel off and discard the outer skin then add the clove and pound together until very fine.
Place this spice mix along with the cinnamon stick, salt and lemon peel into a saucepan with the cherries and the sugar. Cook over a gentle heat for about 10 minutes or until the mix starts to caramelise and look a little thick. Add the lemon juice, stir, remove from the heat and allow to cool to room temperature. Once cooled, fish out your cinnamon and lemon peel.