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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (174g) Recipe makes 4 servings |
||
| Calories 192 | ||
| Calories from Fat 2 | (1%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.3g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 1mg | 0% | |
| Potassium 284mg | 8% | |
| Total Carbohydrate 40.9g | 13% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 32.9g | ||
| Protein 1.4g | 2% | |
Black Cherry Burgundy Compote
By: ~Jen~
Jul 3, 2008
From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. Posted for the Canada stop on the Summer 2008 Zaar World Tour, I haven't tried this so please let me know the correct number of servings and cooking time.
SERVES 4 -6
Ingredients
- 1 lb large british columbia bing cherry
- 1/4 cup honey
- 1/4 cup red Burgundy wine or port wine
- 2 tablespoons cornstarch
- 1/2 orange, juice of
- 3 tablespoons rum
Directions
1
Stem and pit cherries.2
Place in a pan with honey and burgundy or port. Cook over low heat until red juice oozes out of the cherries. Stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.3
Serve hot or cold with hot biscuits.
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