Cherry Compote (Tortino di Carciofi)


I started making compote in the United States because it was so hard to find the Italian cherry sauce, amarena fabbri, here. I like this dessert even better than that sauce. I spoon it over really good vanilla ice cream or a great cake. I also use this same approach to make all kinds of berry compotes.

Serves 2-4 (makes about 2 cups).

INGREDIENTS:
1/2 cup sugar
4 cups pitted Bing cherries or sour cherries

DIRECTIONS:

  1. In a large saucepan, stir together the sugar, 1/2 cup water, and the cherries, bring to a low boil, and cook for 15-20 minutes, when the cherries start to soften.
  2. Remove the pan from the heat and let cool. Serve. Any leftover compote will keep in a covered container in the refrigerator for a few days.

Recipe Source: True Tuscan: Flavors and Memories from the Countryside of Italy by Cesare Casella

Nutritional information per serving if serving 4 (per Mastercook): 168 Calories; 1g Fat (3.4% calories from fat); 1g Protein; 42g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium.

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