Summer Flavors: Savor For June, Featuring Cherries
The world is slowly returning to old routines, with the threat of COVID-19 still in the air.
One thing that has not changed is the need to eat. And by several reports, some of us have eaten more than usual while observing stay-home orders.
We celebrate food and its preparation in a monthly segment we call Savor, featuring food stylist Will Smith. Will rounds up guests, a recipe, and some enticing pictures of food for our website for each month's edition of Savor.
This month we talk about cherries, now ripening for harvest, with Lety Reid from Victory Garden in Shady Cove. The garden grows far more than cherries, and has expanded.
Will's recipe: a classic cherry compote
- 1 lb pitted cherries, about 3 cups
- Juice of half an orange
- 2 Tbsp sugar
- 2 Tbsp vanilla paste
- Optional vanilla or almond extract
Add cherries, orange juice, sugar, and vanilla paste, cook over medium heat for 5 minutes, strain cherries and reduce liquid until reduced by half, add in reserved cherries.
Stir in extracts and combine.
You can refrigerate for 2 weeks…
This beautiful mixture can be an ice cream yogurt topping, cheesecake topping, a brunch item for croissants or toast, a condiment for roast turkey, duck or pork. So many uses; enjoy!