Thursday, December 29, 2011

Clearance in the Freezer Section

Every year, as the calendar year comes to a close, I realize that with holiday food shopping and all, that I have oftentimes stuffed some otherwise fabulous fruits or vegetables (or soups, or spaghetti sauce) in the bottom drawers of the freezer. This year's treasures included lady peas, green beans from the next door neighbor's garden, two ears of really sweet white corn, and a bag full of the most delicious cherries. I bought those on sale this summer and while we ate a whole bunch of them fresh, I put a bag of them in the freezer. This week, we had the corn and the green beans. This morning, I cooked the cherries. They're really good spooned over some Greek yogurt for breakfast.

Warm Cherry Compote
By Tina Brickley Engberg

Oven: 400 degrees
Prep Time: 10 minutes (pitting cherries)
Cooking Time: 20 minutes


1 lb. cherries (these were frozen), pitted
1 tsp. vanilla extract
1 tsp. almond extract
2 Tbsp. butter, cut up into small pieces

Spread the pitted cherries out in a medium sized baking pan (I used my small Pyrex). Dot with small pieces of butter, and sprinkle the teaspoons of almond extract and vanilla extract over the cherries.

Bake in a 400 degree oven for 20 minutes. Serve over Greek yogurt for breakfast, as a sweet side for a pork chop, or over ice cream.

Cherry Compote over Greek Yogurt

Cherries now pitted

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