Best Sweet Cherry Compote Recipes

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE

Steps:

• Make the compote:
• Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
• Make the frittata:
• Position an oven rack about 3 inches from the top and preheat the broiler.
• In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
• In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
• Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
• Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

SWEET CHERRY COMPOTE

Steps:

• Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it's caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
• While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
• When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don't worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.