We are entering the end of cherry season and if you're anything like me you are nearly sick of the sweet little devils. Luckily, I have a couple recipes that might just cure your cheeky terrors. A couple weeks back I had the misfortune of buying a particularly large bag of over-ripe cherries. Instead of making myself sick with handfuls of too sweet fruit I decided to make a cherry compote. A compote is fruit in some sort of sugary syrup. I was inspired by a strawberry compote my grandma makes as a topping for her dutch baby recipe.
I couldn't find a recipe that exactly fit what I had in mind so I tweaked a recipe for fresh cherry sauce that I found at A Family Feast. I nixed the corn starch in their recipe and added about a half a tablespoon of lemon juice. My cherries were too sweet for my liking and I wanted to add some tartness back into the recipe. I think a tablespoon of orange juice would have a similar effect. This recipe is great for adding a little extra umph to a bowl of ice cream or other desserts. As you will see below, I used it to dress up a grilled cheese.
- 1½ pounds cherries, stemmed and pitted (approximately 4 cups)
- 4 tablespoons butter
- ½ cup granulated sugar
- ½ cup water
- ½ tablespoons lemon juice
- Combine all ingredients in a saucepan and heat until boiling, stir when needed
- Let combination boil for three minutes
- Take off heat and cool before serving. Store leftovers in an airtight container.
As much as I loved my new gastronomic creation I was struggling with how to eat it until I remembered my friends' Grilled Cheese Cook Off! You see, sitting there in the back of my fridge was not one, but two wedges of brie, the byproduct of one very absentminded trip to Trader Joe's. All I needed was some great bread to package it all together. I landed on sourdough because I wanted something slightly tart to off set the sweetness of the brie and the cherry compote. It took about 40 minutes to make about four or five sandwiches which I then cut into eight slices so that everyone at the party could try a little square. Tasting this grilled cheese was honestly one of my proudest moments in the kitchen. The flavors worked so well together and it was warm and comforting while maintaining a certain lightness. I usually have a couple tweaks after I make something but this grilled cheese was perfect. I kept having to make more grilled cheeses so my roommates and I could snack as we cooked and prepped for the party. I hope you enjoy this grilled cheese as much as I did.
- brie, sizable portion such as two wedges
- sourdough bread, medium thick slices
- cherry compote (recipe above)
- olive oil
- Brush olive oil onto both sides of two slices of sourdough bread
- Assemble centimeter wide slices of brie onto one slice of bread, cover completely. Drizzle cherry compote onto brie. Place second slice of bread on the sandwich and move to skillet on medium heat.
- Place heavy flat object, such as a plate on the top of the sandwich. Flip when brie melt is noticeable or when bottom slice is golden brown. Repeat until brie is completely melted.
- Plate and serve.