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| Cherry compote |
More than half of the cherries harvested
from the old cherry tree were pecked by birds, they just took a bite, the open wounds
invite ants and other insects to nibble on. Such cherries are un-appetising to
eat, but to throw away is a big waste of home grown totally natural food. So
the way to do is to cook them.
1. Wash blemished cherries very well,
remove stone with a cherry stoner.
2. Cook cherries with a couple spoons of
sugar and a big pinch of salt, stir until juice comes out.
3. When juice is enough to cover all fruit
and boiling, switch off heat and let it cool down slowly.
The fruit will still have form and a bit of
crunch. Keep in the fridge when cool. This cherry compote is great to go with
yogurt or vanilla ice cream. Or serve warm as cherry nut crumble.
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| cherry nut crumble |
1. Mix together roughly in volume 4 parts
mix nuts (chopped into pieces), 1 part flour, 1 part coconut oil (or butter), 1
part honey (or brown sugar) and a big pinch of salt.
2. Place cherry compote with some juice in
a baking dish, add spoonfuls of nut mixture (pressed hard into spoon shape) on
top, bake at 200˚C until crumble lightly golden, around 13 minutes.
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