This dessert has all the rustic charm of a savory bruschetta. Cooking cherries in red wine and sugar is a time-honored tradition in Italy. Here, I use the wine-rich, cherry-sweet compote as a topping for sturdy country bread, toasted and spread with a touch of sweet butter.
Cherries can be found right now at the Nashville Farmers Market, so pick up a bunch, and let's get cooking!
- 3/4 cup sugar
- 1 cup red wine
- 1 piece lemon rind
- 1 1/2 pounds sweet cherries, pitted
- 4 thick slices country bread
- 1 1/2 tablespoons unsalted butter
Combine the sugar, red wine, and lemon rind in a medium saucepan. Stir until the sugar dissolves. Add the cherries and stir. Bring to a boil over high heat, then reduce the heat to low and simmer, uncovered, for 15 minutes. Lightly grill or toast the bread and spread with a little butter. Place the bread on 4 individual dessert plates. Spoon the cherries and their juices over the bread. Serve warm.