BLACK CHERRY BURGUNDY COMPOTE

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Black Cherry Burgundy Compote image

From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling.

Provided by FLKeysJen

Categories     Dessert

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 lb large bing cherry, stemmed and pitted
1/4 cup honey
1/4 cup red Burgundy wine or 1/4 cup port wine
2 tablespoons cornstarch
1/2 orange, juice of
3 tablespoons rum

Steps:

  • Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
  • Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
  • Serve hot or cold with hot biscuits.

Nutrition Facts : Calories 207.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 44.7, Fiber 3, Sugar 35.9, Protein 1.6

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