Deep rich cherry compote goes so well with creamy cheese!


Serves 6-8

 



4 1/2 cups pitted Bing cherries, fresh or frozen 



1 cup brandy 



1/2 cup brown sugar 



2 strips orange rind 



2 cinnamon sticks 



pumpernickel cocktail bread (you could also use rye cocktail bread) 



8 to 10 oz of your favorite Camembert


  1. Preheat oven to 375°F.
  2. Bring cherries, brandy, brown sugar, orange rind, and cinnamon sticks to a boil in a large heavy saucepan; reduce heat to medium-low.
  3. Simmer until cherries are softened and start to release juices. This will take about 10 minutes.
  4. Using a slotted spoon, transfer cherries to a medium-sized heatproof bowl.
  5. Simmer juices until thick enough to coat the back of a spoon. This will take about 30–40 minutes.
  6. Pour reduced syrup over cherries. Allow to cool completely.
  7. While compote is cooling, arrange cocktail bread on 2 rimmed baking sheets.
  8. Bake until lightly browned. This will take about 6–8 minutes.
  9. Remove from oven and cool completely.
  10. S erve the compote with Camembert and pumpernickel toasts. Drizzle a bit of the syrup over top.

TIP:

Photography by FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Pugliese

Made it? Tell us about it–