Budget Tuesday: Cherry Compote Too many cherries? Or just a bag of frozen ones in the freezer? Turn them into a luscious cherry compote—perfect for topping yogurt, pancakes, ice cream, or grilled meats. Jacques shares an easy trick for pitting cherries, then simmers them with white wine, vanilla extract, and a few pantry staples to make a simple, elegant sauce that captures summer in a spoonful. You can still host a Home Cook Celebration on a budget. Try this compote or one of our favorite past
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Budget Tuesday: Cherry Compote Too many cherries? Or just a bag …
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Jacques Pépin's Cherry Compote
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