Cold Compote With Porto

Cold Compote with Porto

Cold Compote With Porto

(recipe is from Sale & Pepe magazine, Serbian issue for July/August 2011)

350 g sour cherries
50 g cherries
200 ml Porto wine
100 g light brown sugar
1,5 cm long cinnamon stick
1 star anise
2 cloves
4 cardamom pods

vanilla ice-cream
powdered cinnamon

Put cherries and sour cherries into a pot and cover with sugar. Add all the spices (except powdered cinnamon) and Porto and let boil. When it boils, reduce the heat so that it simmers slowly and cook for another 10 minutes. Then, remove the fruits from the sauce with a clothed spoon.

Continue to cook the sauce for another 5-10 minutes, or even longer, if you like it thicker. Pour the finished sauce over the cherries and transfer into a fridge for at least 4 hours.

Serve with vanilla ice-cream dusted with powdered cinnamon.

Note: This is my entry to the Serve It – chilled event.

7 Comments

  1. ova kombinacija podsjeca jako na portugalski liker – ginja -. preporucam probati ako se nadjes u mogucnosti…naravno, serviran u casici od tamne cokolade.

  2. krasno te inspirira ovo ljetno voće, ovo ti je fenomenalno. I meni se jako sviđaju začini koje si uportijebila

  3. Takes me back to my childhood. Compote was something I ate very often. Using Porto wine and the unusual spices, such as star anise and cardamom, which I love, really make it very interesting and exotic. Thank you for sharing. Your presentation is also so beautiful.

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