We wanted a cherry sauce to top the Chocolate to the 4th Power Cheesecake.
We found it in the Back In The Day Bakery Cookbook.
They call it Cherry Compote, because it has big whole cherries.
We cooked it pretty much verbatim, plus a generous pinch of salt.
Jump to the cheesecakeMAX full tutorial
Cherry sauce
November 3, 2020
: 10
: 20 min
: 40 min
: 3
Whole pitted cherries reduced with sugar, lemon juice and balsamic vinegar
Ingredients
- 2/3 cup water
- 1/2 cup sugar
- 2 tablespoons lemon juice
- 2 teaspoons balsamic vinegar
- zest of 2 lemons
- 2 teaspoons vanilla
- 16 oz fresh or frozen cherries
- generous pinch salt
Directions
- Step 1 Combine the water, sugar, balsamic vinegar, salt and lemon juice in a medium saucepan
- Step 2 Bring to a boil, reduce heat to medium and cook mixture until just syrupy consistency, 6-8 minutes
- Step 3 Continue on medium heat and add cherries, lemon zest and vanilla
- Step 4 Combine well…then boil, stir and reduce until the cherries start to break, another 6-8 minutes
- Step 5 Let it cool before it goes over the cheesecake, so nothing gets unduly melted
The full tutorial has two other variations, only one of which worked (the one from Eli’s Cheesecake Cookbook).
This sauce will work with tons of different chocolate desserts, including Haagen Daz ice cream!
Pinkies up!
LINKS:
Back in the Day Bakery Cookbook
What to Drink with What You Eat
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