Recipe: sour cherry compote
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
You’ll know by now, if you’ve been following Khoollect’s culinary adventures, that we’re into brunch in a big way. So it will come as no surprise that Caroline Craig and Sophie Missing’s new recipe collection The Little Book of Brunch is creating a buzz at Khoollect HQ. This recipe is created to drizzle atop this brioche French toast. Hello weekend! Here’s what the food-loving authors said about this tangy treat:
“A little goes a long way with this intense sour-sweet compote. We like it with peanut butter on toast but it goes surprisingly well with a cheese toastie too. It is pretty jammy, so any leftovers will keep in an airtight container for up to a month.”
The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16
Sour cherry compote
Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.
Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.
Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.
Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.
You’ll know by now, if you’ve been following Khoollect’s culinary adventures, that we’re into brunch in a big way. So it will come as no surprise that Caroline Craig and Sophie Missing’s new recipe collection The Little Book of Brunch is creating a buzz at Khoollect HQ. This recipe is created to drizzle atop this brioche French toast. Hello weekend! Here’s what the food-loving authors said about this tangy treat:
“A little goes a long way with this intense sour-sweet compote. We like it with peanut butter on toast but it goes surprisingly well with a cheese toastie too. It is pretty jammy, so any leftovers will keep in an airtight container for up to a month.”
The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16
Sour cherry compote
Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.
Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.
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