Cherry compote with cheese
Something so simple, yet so, so special. Something that you look at and wonder if it is worth trying, but then you can't stop. That has happened to everyone so far. Including me.
500 g pitted sweet cherries
80 g Demerara sugar
60 g light muscavado sugar
1/2 vanilla bean, cut lengthways
zest of ½ orange
zest of ½ lemon
200 ml water
120 ml Grand Marnier
pinch of sea salt
2 tbsp lemon juice
1 St. Germain cheese or any other mild brie, Camembert, or soft cheese
Take a large, heavy saucepan. Bring sugar, vanilla, citrus zest, and water to boil and boil for 10 minutes. Add cherries, liqueur, and lemon juice, reduce heat to medium, and simmer until cherries are softened and withered – about 10 minutes. Turn off the heat, let them cool a bit, and then transfer to a jar. Chill to your liking.
Place the cheese on a plate and top with cherries.
Recipe, style and photos: Signe Meirāne
In collaboration with 2017 H&M Home Summer collection
Photos taken with Sony alpha 7s