Compote de Cerises (Cherry Compote)

Ingredients

• 1 kilo cherries
• 300 grammes sugar
• Kirsch

Instructions

1. Stone the cherries without breaking them.
2. Cook the sugar to the gros boulet, allowing 300 grammes of sugar per kilo of cherries.
3. Put the cherries into the sugar, cover, and hold for 8 minutes at the side of the fire, stirring the pan from time to time so that the sugar dissolves.
4. Dress on a compotier.
5. Flavour the syrup with kirsch and moisten the cherries with it.