St. Marina’s Chocolate Cherry Compote
- Take 4 Champagne Glasses
- 1 lb sweet cherries
- 2 tbsp kirsch or maraschino
- 1/4 pt double cream
- 4 macaroons
- Handful of pistachio nuts
- Stock syrup: Dissolve approx 2 lbs white sugar in approx 2 pts of water to cover the cherries.
Stone the cherries and stew gently for ten minutes, keeping fruit whole. When cool add kirsch or maraschino. Put a macaroon in the bottom of each champagne glass and nearly fill them with cherry compote. Top with stiff whipped cream. Decorate with pistachio nuts.
Bon appétit!
Ursula Haselden
Author of Orchids for Aphrodite, www.aegeanodyssey.co.uk