-
1
Toss together cherries, sugar, and cornstarch in a medium bowl.
-
2
Set aside; let cherries thaw slightly, about 35 minutes.
-
3
Preheat the oven to 350F.
-
4
Using a pastry brush, generously brush one side of each slice of bread with the butter.
-
5
Reserve 6 slices; cut remaining slices in half to form 36 rectangles.
-
6
Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.
-
7
Toss cherry mixture to combine.
-
8
Spoon into bread-lined cups.
-
9
Top each with a reserved bread square, buttered side down; press firmly onto cherries.
-
10
Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes.
-
11
Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes.
-
12
Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates.
-
13
Serve warm, with warm sour cherry compote on the side.
-
14
Put cherries, sugar, and vinegar into a small saucepan.
-
15
Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes.
-
16
Serve warm.
