OXO provided me with the Good Grips cherry pitter used in the making of this compote free of charge. In addition, this post contains an affiliate link. If you click on an affiliate link and then make a purchase, Love & Flour receives a small commission at no cost to you.
The older I get, the more I realize time does not just fly when you are having fun. It keeps moving rapid speed past joys and sorrows and all the mundane in between. All you can do is carve out a niche here and there and do what you can with it.
Back in May I had grand plans to make hundreds (well, maybe a handful) of recipes using the best of summer’s fresh fruit. Yesterday, I made what is only my second summer fruit recipe: cherry and basil compote.
Like strawberry jam, a compote is a good thing to make when you buy fresh fruit with the best of intentions to use it up right away, but then time gets away from you, and the next thing you know that fruit is nearing the end of its edible life. In that case, just add sugar and cook it down.
I am not a fan of one trick ponies in the kitchen, but I really can not imagine life without a cherry pitter. My OXO Good Grips cherry pitter made quick work of pitting the pint of cherries used in this recipe.
It is easy to use, comfortable to hold, and a breeze to rinse clean. More importantly, it made pitting cherries a snap.
I chose to eat the cherry basil compote I made with a French toast breakfast. If that does not suit your fancy, try it on ice cream or oatmeal. Layer it in a parfait with yogurt and granola.
Cherry and Basil Compote with French Toast
For the Compote
1 pint fresh cherries, pitted
1 1/2 cups confectioners' sugar
1/4 cup basil leaves, packed
For the French Toast
1 cup milk
1 tablespoon sugar
4 slices bread
1-2 tablespoons butter
- To make the compote, place the pitted cherries, confectioners' sugar and basil in a saucepan over medium heat.
- Leave the saucepan uncovered and bring the mixture to a simmer for 15 minutes, stirring occasionally.
- Remove the mixture from the heat and allow to cool to room temperature.
- When the mixture has cooled, remove the basil leaves. I suggest straining the compote over a large bowl (rather than picking each leaf separately), then recombining the cherries and the strained liquid.
- To make the French toast, whisk the egg, milk, and sugar together in a medium bowl.
- Dip each slice of bread in the liquid and allow to soak for about a minute on each side.
- Heat the butter in a skillet over medium heat. When melted and hot, add a soaked piece of bread to the skillet and cook until golden brown, about 2-3 minutes per side.
- Serve the warm compote over the warm French toast.
The original recipe called for 1 pound of frozen cherries in place of the pint of fresh cherries used here.
The compote will keep in an air tight container for up to three days. Simply reheat when ready to use.