Jacques Pépin's stewed cherry compote recipe is a simple and elegant dessert. Jacques demonstrated two different techniques for pitting cherries - one for the skilled and one for the faint of heart. Jacques tops his with sour cream and mint and recommends serving with poundcake or cookies. How will you finish your version of this dish?
What you'll need:
1 lb. cherries, 1 tsp potato starch, 2 tbsp cherry juice or water, 3/4 cup wine, 1/2 tsp vanilla, 1/2 cup cherry preserves, dollop of sour cream, mint sprig. Serve with poundcake or cookies.
