Spiced cherry compote - With only a few short weeks to go, here‘s a great dessert to take advantage of the season.
1/4 cup (60gm) brown sugar
1 tbs finely grated lemon zest plus 1/4 cup lemon juice
1/4 cup (60ml) grand Marnier
1 cinnamon quill
400 gm Delgrosso cherrries, pitted
Combine sugar, zest, juice, Grand Marnier and connamon in a pan over medium heat.
Bring o a sommer and cook for 8 min or until syprupy.
Add cherries and cood for 1 minute or until coated and cherris are beginning to releae thier juices.
Cool to room temperature.
Pour over a good quality vanilla ice cream.