Compote is a dessert originating from 17th century France made of fruit preserved in syrup. The fruit is gently cooked in water or spirits with sugar and spices. I used black cherries in this batch but any sweet or sour cherry will DO.
This tart cherry sauce is great as a glaze or yogurt mix-in, and is much lower in sugar than commercial yogurt with fruit. It's easy to make tart cherry sauce in your slow cooker, and this method can be used with other fruits and combinations.
This recipe is a fantastic meld of flavors, perfect for a fall appetizer. The delicate flavor of the goose liver is complemented by hints of cherry and the coarsely chopped goose meat, which is a very rich poultry.
I've always wanted to try making maraschino cherries (a guilty pleasure) so when I saw this luscious recipe a few weeks ago, I knew the time had come. Ran out and bought a cherry pitter the very next day. And it turned out to be so very easy!