Black Cherry Burgundy Compote

Submitted by FLKeysJen

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

 

• Ready In: 15mins
• Ingredients: 6
• Serves: 4-6

ingredients

• 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

directions

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