{"id":2430,"date":"2011-06-02T20:25:01","date_gmt":"2011-06-03T04:25:01","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2430"},"modified":"2012-04-25T10:57:24","modified_gmt":"2012-04-25T17:57:24","slug":"abbaye-de-belloc-avec-compote-de-cerises-epicee-abbaye-de-belloc-with-spicy-cherry-compote","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/abbaye-de-belloc-avec-compote-de-cerises-epicee-abbaye-de-belloc-with-spicy-cherry-compote","title":{"rendered":"Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote)"},"content":{"rendered":"<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2434\" title=\"Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote)\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/plate-225x300.jpg\" alt=\"Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote)\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/plate-225x300.jpg 225w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/plate-375x500.jpg 375w\" sizes=\"auto, (max-width: 225px) 100vw, 225px\" \/><\/p>\n<p style=\"text-align: center;\"><em><strong><span style=\"color: #ff0000;\">Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e<br \/>\n<\/span><\/strong><\/em><strong><span style=\"color: #ff0000;\">(Abbaye de Belloc with spicy cherry compote)<\/span><\/strong><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">stats:<\/span><\/span><\/p>\n<p><span style=\"color: #ff0000;\">yield: <\/span><span style=\"color: #999999;\">serves 6 (with compote leftover)<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">what you need<\/span><\/span>:<\/p>\n<p><span style=\"color: #999999;\">11 ounces de-pitted fresh cherries<br \/>\n2 1\/2 ounces superfine sugar<br \/>\n2 teaspoons fresh lemon juice<br \/>\n1 tablespoon cherry brandy<br \/>\n3\/4 teaspoon piment d\u2019espelette<br \/>\n1\/3 cup water<\/span><\/p>\n<p><span style=\"color: #999999;\">6 ounces of Abbaye de Belloc or another Ossau-Iraty Br\u00e9bis de Pyr\u00e9n\u00e9es cheese<\/span><\/p>\n<p><span style=\"color: #ff0000;\"><span style=\"text-decoration: underline;\">how to:<\/span><\/span><\/p>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Prepare And Macerate Cherries<\/span>.&nbsp; Remove stems and pits from cherries.&nbsp; Toss cherries with lemon juice, brandy, piment, and sugar and place in the refrigerator overnight.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Poach.<\/span> Place macerated cherries in a saucepan over low heat.&nbsp; Add water.&nbsp; Poach cherries (between 160 and 180 degrees Fahrenheit) until softened (about 10-15 minutes).&nbsp; The cherries should collapse slightly but still retain but retain their shape.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Drain<\/span>.&nbsp; Remove cherries with a slotted spoon and set aside.&nbsp; Turn the heat to medium-high and continue to cook the poaching liquid until you reach about 220 degrees Fahrenheit on a candy thermometer.&nbsp; Remove from the heat and let the compote cool to room temperature.&nbsp; Compote can be made in advance and stored in the refrigerator.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"color: #999999;\"><span style=\"color: #ff0000;\">Serve.<\/span> Serve compote at room temperature with one ounce of cheese.<\/span><\/li>\n<\/ul>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-2440\" title=\"Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote)\" src=\"http:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/piggy-back-225x300.jpg\" alt=\"Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote)\" width=\"180\" height=\"240\" srcset=\"https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/piggy-back-225x300.jpg 225w, https:\/\/www.chefmorgan.com\/engine\/wp-content\/uploads\/2011\/06\/piggy-back-375x500.jpg 375w\" sizes=\"auto, (max-width: 180px) 100vw, 180px\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Abbaye de Belloc avec compote de cerises \u00e9pic\u00e9e (Abbaye de Belloc with spicy cherry compote) stats: 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\u2019espelette 1\/3 cup water 6 ounces of Abbaye [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[342,18],"tags":[459,939,454,938,48,456,458],"class_list":["post-2430","post","type-post","status-publish","format-standard","hentry","category-desserts","category-recipes","tag-abbeye-de-belloc","tag-brandy","tag-brebis","tag-cherries","tag-dessert","tag-piment-despelette","tag-simple-cheese-plate"],"_links":{"self":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2430","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/comments?post=2430"}],"version-history":[{"count":12,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2430\/revisions"}],"predecessor-version":[{"id":7287,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/posts\/2430\/revisions\/7287"}],"wp:attachment":[{"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/media?parent=2430"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/categories?post=2430"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefmorgan.com\/engine\/wp-json\/wp\/v2\/tags?post=2430"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}