Making a Cherry Compote & Cherry Cake

Hi everyone,

Today I want to share with you the last recipe for preserving cherries that I use. For this one I think is best to use sweet variety but it depends on your taste.

Start by washing 3kg of fruit and placing in a large pot ( I leave pips inside ) and then follow by 4 liters of water, I like to add some dark brown sugar for a flavour. I reduced the amount so my husband that is on a diet can enjoy this one as well :), so for this reason I only put 250g. I recommend that one's it dissolves give it a taste and add more if you prefer.

Bring to the boil and simmer for 20 minutes after that, strain and pour into sterilised bottle, can be drunk on its own or with extra water it you prefer.
I keep the remaining fruit to use in a cake or desert.

This one is a quick one I did for Sunday afternoon :)
Start with simple short crust recipe for the base I did 140g of plain flour and 140 g butter and 3 table spoons of icing sugar.

Place in the fringe to set and deseed cherries I used about 1,5 cup and then add 3 table spoons of custard powder to it and stir to combine, set aside for later use. Place pastry in the preheated oven at 190C and then bring two cups of the liquid to the boil and add cherries mixture and stir until thickens.

Pour ready mixture and bake for additional 10 minutes. In the meantime prepare simple coconut crumble by combining 4 table spoons of icing sugar with 1 cup coconut and add enough lemon juice to make pasty crumble. Scatter it on top and bake until get a golden crust on top. Wait for the cake to be completely cool before serving.

Thank you for reading.