The cherry festival in Traverse City, MI is still weeks away, but we want to be ready for the deluge when the fruit is ripe! Did you know that Michigan produces HALF of the nation’s crop of cherries? Yay for our lovely micro-climate! Perfect for coddling, comforting and cultivating the captivating red nuggets! Nearly my favorite fruit. And did I mention the pies???
This recipe is SUPER-simple. Use it when you have only minutes for dessert prep!
- 2 1/2 cups pitted cherries with juice (sour pie cherries or Bing cherries, fresh or frozen)
- 2 tablespoons light brown sugar
- 2 tablespoons balsamic vinegar
- zest and juice of 1/2 lemon
- 4-5 ounce fresh chevre (goat cheese)
Add cherries and sugar to a heavy-bottom pot. Cook over medium-high heat until sugar is dissolved. Add vinegar, lemon juice and lemon zest. Simmer gently for 5 minutes. Allow to cool slightly.
Serve warm or cooled compote over 1 oz portion of goat cheese.
Thanks to Houndstooth Gourmet for the recipe and pic:)