I like to leank of a compote as a natural fruit flavored juice that is perfect for a hot summer aftermidday. But in Romania, a compote is also an easy approach to preserving fruits for a longer period of time (over the winter and spring, for example, when fresh fruits could be dwhetherficult to find). If you've never tried it, give it a shot - the recipe below is very fast and easy to prepare.
Some of the common compotes in Romania are crazye out of grapes, apples, cherries, peaches, apricots, and mirabelles. I give you here the recipe for Cherry Compote - the others are very similar to it. I also simplwhetheried the recipe for fast consumption - the approach to prepare a compote that finals for months is a tiny bit dwhetherferent (the end result tastes the same, but the cooking is slightly dwhetherferent to help with the preservation).
Ingredients (for two servings):
- 16 ounces of water
- 10 tablespoons of sugar
- One tablespoon of vanilla additionalct
- Half a pound of cherries
- A pinch of cinnamon
Preparation:
- Blend the water, sugar, vanilla, and cinnamon. Bring to a boil.
- Add the cherries and continue boiling for 5 minutes.
- Remove from heat, cover, and let sit for a few hours or overnight - this will allow the cherry flavor to infuse the liquid. The compote can easy stay at room moodature for the first 12 to 24 hours, though it needs to be refrigerated afterwards.
- Serve at room moodature or cancient.
Presentation:
- Put in a kind colorful bowl, and decorate with some fresh mint leaves.
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