Makes 6 to 8 servings
1 pound/500 grams of cherries, pitted
3 strips of lime zest, each 2 inches/5 cm long
1 cinnamon stick
1 sprig of fresh rosemary
¼ cup/50 grams of sugar
Put everything in your saucepan with just enough water to cover the cherries—I usually use about 1 cup/240 ml—and cook over low heat for about 15 minutes, or until the cherries soften a very tiny bit (you don’t want mushy cherries). Let them cool in the pan, remove the cinnamon stick and rosemary, and refrigerate.
Great with: your morning yogurt, or with Buttermilk Ice Cream, on top of Rice Pudding, Grilled Orange-Vanilla Pound Cake. Or use it as a filling for a Croustade.