Quick and easy to make, this vibrant compote goes well with a wide range of cheeses. Pair it with mild, soft cheeses, such as ricotta or goat cheese, or with sharp cheddars for elegant spring snacking.
1/2 cup (4 oz./125 g.) sugar
1 cup (6 oz./185 g.) pitted and stemmed sweet cherries
2 tsp. fresh lemon juice
1/4 tsp. almond extract
In a small saucepan, combine the sugar and 1/2 cup (4 fl. oz./125 ml.) water. Place over low heat and bring to a simmer, stirring, until the sugar dissolves. Add the cherries and cook just until they are warmed through, about 5 minutes. Transfer to a bowl and stir in the lemon juice and almond extract. Let cool to room temperature.
Serve at once, or cover and refrigerate for up to 3 days. Bring to room temperature before serving. Makes 1 cup (8 oz./250 g.).