| CHERRY COMPOTE |
(more or less
- Make a caramel with corn syrup and sugar.
- When the caramel reaches light golden color, add the vanilla
bean, the cherry puree and let reduce almost half .
- Thicken the sauce with the solution corn starch /Amaretto Brandy.
- Add the defrosted cherries, bring back
to the boil.
If the compote needs more Amaretto flavor, add some of it and bring back to the boil.