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Sometimes I like to make compotes when i’ve got an excess of fruit in the fridge that needs to be used up. It’s a really lovely way of making something simple into something rich and unctious.  You can serve it simply with icecream or cream, or perhaps spoon it into ramikins and make a quick crumble to go over the top. I often make a big batch of crumble crumbs and keep it in the freezer, so if I want to make a quick dessert, I just chop up an apple or pear and spoon some over the top and bung it in the oven.  I’ll give you the recipe to that soon.

I made this compote with a Yaldara Tawny Port that I bought in the Barossa Valley about 5 years ago.   We kept it in the liquor cabinet to open up when we had our first child.  When we came home from the hospital with our daughter in our arms, we cracked open the wax on top and poured ourselves a glass. I had one sip, then went to bed! And since then, even though it is a lovely drop, it hasn’t been used much at all, except for cooking, I often put a slurp of port into stews, and as in this recipe, it’s reduced to become a delicious syrup.

Ingredients

A big handful of cherries (or stone fruits)

A slurp of Tawny Port (or wine, or perhaps a kirsch… you could even use apple juice)

A spoonful of Brown sugar

 

Method

Pit all the cherries and put in a small saucepan. Pour over the the port and sugar and simmer on a low heat until it becomes thick and syrupy.