Julie Robles, one of the first cooks at Lucques and later the chef de cuisine at A.O.C., came up with this delicious savory (as opposed to sweet) cherry compote. This time of year I go crazy for cherries and also serve this compote on roast pork or with an assertive cheese like Taleggio.
Ingredients
Preparation
Step 1
Make a sachet of cheesecloth and put in it the thyme, bay leaves, chiles, star anise, cinnamon stick, and peppercorns. Place the sugar and 1 cup water in a medium saucepan. Bring to a boil over medium-high heat, and then add the port, the orange juice, and the sachet. Turn down to a simmer, and add the cherries. Poach the cherries 8 to 10 minutes, until just tender. (The cherries should retain their shape; if they’ve begun to look squashed, you’ve overcooked them.)
Step 2
Strain the cherries over a bowl, and return the liquid to the saucepan. Cook the liquid over high heat about 5 minutes, until it has reduced by two-thirds. It should be slightly thickened and have a glossy sheen. Strain the liquid, and cool. Stir in the cherries, and season to taste with salt and a pinch of pepper.
Step 3
When you are ready to serve the cherry compote, heat it in a saucepan and swirl in the butter.
