Compota de Calabaza y Cereza (Pumpkin Cherry Compote)

 

Elissa Narow adapted by Michael McCabe

Pumpkin Cake with Sage Ice Cream and Pumpkin Cherry Compote

Servings: 12

 

Cuisine: Spanish

 

Categories: Condiment/Relish, Sauce, Simmer

 

Source: October, 2001 issue of Gourmet

 

Copyright: 2008

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Software

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1/2 cup dried tart cherries

2 tablespoons unsalted butter

1/2 cup packed light brown sugar

1/4 cup sugar

2 tablespoons fresh lemon juice

1/4 teaspoon ground cinnamon

1/8 teaspoon fine sea salt

2 pounds fresh pumpkin (preferably sugar or cheese pumpkin) (2 cups), peeled, seeded, and cut into 1/4-inch dice

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Hardware

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bowl for cherries

large skillet with cover

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     Soak cherries in hot water to cover until softened, about 15 minutes, then drain.

 

Melt butter in a large skillet over moderate heat. Add sugars, lemon juice, cinnamon, and salt, then cook, stirring until smooth. Add pumpkin and drained cherries and simmer, covered, stirring occasionally, until pumpkin is tender, 8 to 12 minutes.

 

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