With our recent bread baking habit, we have the privilege of having left-over starter around every single day. In case you are not familiar with baking bread using a live starter, a starter is pretty much a yeast culture in a mason jar that we feed on a daily basis on a set schedule so that the yeast continues to grow. We refer to our starter as our baby. And since feeding requires only a portion of the existing starter to continue growing, the rest is discarded in the trash. Or as is the case in our household, refashioned into a number of different baked goods, sourdough pancakes being one of them.
While the post regarding our entire bread baking experience will be saved for another day, this post is all about what we drizzle over that delicious pancake recipe. Cherry Compote! When I think of cherries, I think of warm summer days, with handfuls of this red, juicy fruit in a bowl, twined together by common, wispy limbs. I think of juice dribbling down chins, and fingers, and for some, shirts while we sit in basic tees and sneakers on the sidewalk or in the grass, picnic style. I envision a collection of pits, delicately eaten around, or more enjoyably, chewed and spit back out. I don’t associate the word cherry with the winter time, but winter time seems to be when I crave it the most.
This compote recipe is perfect for winter. Warm cherries should be as coveted as their cold summer counterpart, and the combination with something as earthy and aromatic as thyme really makes this recipe a simple yet special one. Even though we drizzle this mostly over our sourdough pancakes, it would also be a great addition to scoops of vanilla ice cream, a slice of cheesecake, or as a topping for a Thanksgiving pie. It’s officially Spring, but the weather is still cool enough that this recipe remains relevant, for another few months more.
- 1 pound of cherries
- 2 tablespoons of fresh thyme leaves
- 3/4 cup water
- 1/3 cup honey
- Pinch of Salt
- The first part is the fun part. Remove the cherry pits from the cherries! I usually just use a pairing knife, although a cherry pitter would probably be quicker. But you know, minimalist household. The less tools the merrier in our book.
- Slice the cherries into halves or quarters, depending on the size you want.
- Add the cherries, water, and thyme in a small saucepan and heat over medium heat. Make sure to stir frequently, and continue to cook until they start to break down (approximately 3 minutes).
- Stir in the honey and salt and remove from the heat. The compote is all done! Set aside until you are ready for use and rewarm as necessary. Sprinkle in some blueberries, and top with powdered sugar, more honey, or melted butter.