Remove the stems and seeds from cherries. For how to remove the seeds of American cherries, refer to Recipe ID: 1127436.
Put the cherries in a pot, coat with sugar and lemon juice, and let sit for 1 hour.
Put the white wine in a separate pot and bring it to a boil to evaporate the alcohol. Transfer into the boil from Step 2.
Simmer over medium-low heat for 5 minutes. When the edge of the pot begins to bubble and simmer, turn down the heat. Skim off the scum and foam from the top as it simmers.
When the cherries have softened, turn off the heat and add the Kirsch. If you simmer them for too long, they will fall apart.
Pour into a sterilized jar and store in the refrigerator once cooled. The flavor improves with time.
It can be stored for a long time if it is hermetically sealed. In this case, fill the jar about 80%.
When storing in the refrigerator, use up any opened jars within a week of opening.
You can also make this using red wine or rose wine. Red wine will give this a bit of a grown-up taste Do as you like~
You can use this to top yogurt, use as a cake's topping or filling, or use in any number of other ways It's also delicious as a syrup.
Cherry Almond Crumble Tart Recipe ID: 1163587.
Add cider to syrup and garnish with mint leaves for a refreshing cherry soda.
Cherry and Chocolate Cheesecake Recipe ID: 1168232.
Story Behind this Recipe
I always make this compote when American cherries are in season.
The alcohol will evaporate off, so this is delicious even for those who don't drink alcohol. For children, you can replace the white wine with water. Add the Kirsch before turning off the heat to evaporate the alcohol. By the way, you can also make this with Japanese cherries.