cherry puree
0.50 cup
120 g
4.20 oz
3.96 fl oz
pectin NH
0.25 tbsp
4 g
0.14 oz
0.13 fl oz
2 tbsp
30 g
1.05 oz
0.99 fl oz
rum (or cognac)
2 tbsp
30 g
1.05 oz
0.99 fl oz
sun dried cherries
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz
0.25 tbsp
2 g
0.07 oz
0.07 fl oz


Cooking instructions

  1. Heat the alcohol to 140F, pour over the dried cherries, cover and leave to infuse for a couple of hours.
  2. Soak the gelatin in cold water.
  3. In a skillet with a thick bottom, heat the puree to 95-113F.
  4. Pour the mixed pectin and sugar into the puree, stirring it continuously with a whisk, bring to a boil and boil for a minute. Remove from the heat, cool slightly and add swollen gelatin, stir.
  5. Strain and squeeze the alcohol out of the cherries, add to the compote, and stir. The remaining alcohol can be used to make truffles or mousse, it will be delicious!