Sour Cherry Compote

1. 1

   Pit cherries over a bowl to catch any juices.

2. 2

   Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth.

3. 3

   Add cherries and bring to a boil over moderate heat, stirring.

4. 4

   Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.

5. 5

   Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes.

6. 6

   Stir in rose water, then pour syrup over cherries in a bowl and cool.

No additional tips available.