Cherry Compote from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
To one pound of stoned cherrie sallow the above amount of sugar. Put the sugar and water into a saucepan and when it makes a syrup, add the Cherries. Let them boil up several times. Then drain with...
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Cooking tools:
- Skimming spoon
- Saucepan
- Stove
- Serving platter
Ingredients
- A Quart of Cherries
- ¾ Pound of Sugar
- ¼ Cupful of Water
- A Glassful of Currant Jelly (If Desired)
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