Abbaye de Belloc avec compote de cerises épicée
(Abbaye de Belloc with spicy cherry compote)
yield: serves 6 (with compote leftover)
what you need:
11 ounces de-pitted fresh cherries
2 1/2 ounces superfine sugar
2 teaspoons fresh lemon juice
1 tablespoon cherry brandy
3/4 teaspoon piment d’espelette
1/3 cup water
6 ounces of Abbaye de Belloc or another Ossau-Iraty Brébis de Pyrénées cheese
- Prepare And Macerate Cherries. Remove stems and pits from cherries. Toss cherries with lemon juice, brandy, piment, and sugar and place in the refrigerator overnight.
- Poach. Place macerated cherries in a saucepan over low heat. Add water. Poach cherries (between 160 and 180 degrees Fahrenheit) until softened (about 10-15 minutes). The cherries should collapse slightly but still retain but retain their shape.
- Drain. Remove cherries with a slotted spoon and set aside. Turn the heat to medium-high and continue to cook the poaching liquid until you reach about 220 degrees Fahrenheit on a candy thermometer. Remove from the heat and let the compote cool to room temperature. Compote can be made in advance and stored in the refrigerator.
- Serve. Serve compote at room temperature with one ounce of cheese.