Cherry Compote for Winter

Ideally, ripe, meaty cherries (any colour, from yellow to deep burgundy). A size of 1.5–2 cm is best. Avoid ones that are spoiled, cracked, worm-eaten or unripe (sour). Farm cherries straight from the tree make the finest compote. A 50/50 mix of varieties gives a brighter flavour. Leave the pits in, as the author advises, to keep the shape and juiciness.

You can, but in that case: 1) the cherries will go soft and fall apart when you pour the boiling water over them; 2) storage goes up to 2 years (with no pits, no hydrocyanic acid is released); 3) the finished cherries are easier to eat without picking out the pits. To remove them, use a cherry pitter or a hairpin. If you do take the pits out, reduce the warming time to 15–20 minutes, as the berries are more delicate. For a "children's" version, go without the pits to be safe. Decide according to your own preference.

With the pits in, in sealed jars at room temperature, it keeps up to 1 year (as the author advises). In a cool, dark cellar it is also up to a year at most. Once opened, it keeps 5–7 days in the fridge. Do not store it in the sun – the jars may burst from the pressure. If a lid bulges, do not open it; throw it out. Write the sealing date on the jars so it is easy to keep track. It is best used within the first 6 months, when the flavour is brightest.

On its own as a drink – chilled in a glass with ice. With a sprig of mint it becomes a summer cooler. It goes with pies or buns, with pancakes or cottage-cheese fritters at breakfast, and with desserts (cakes and pastries). The syrup is good for soaking sponge cakes, in cocktails and over ice cream. The berries go into fruit salads, with a cottage-cheese bake, or as a decoration for desserts. It is a versatile summer preserve for the whole year round.