Recipe by Nikola Volfova

While the family back home are busy making Pálenka (fruit brandy) from cherries in nans garden. Luke & I are more focused on what we can do with the local cherry plums for culinary creations. Reducing the fruits down in the ports natural sugars, is by far one of our favourite ways to make a dark fruit puree or a compote.

This recipe would work with any variation of cherries, though if your using more sour varieties, I'd suggest adding some sugar.

Ingredients

• 60 Pitted plum cherries (600g) cut in half

• 400g Port

Method

Step 1

Mix all ingredients and add to a heavy based sauce pan. Cook on a high heat (be careful not to burn), and reduce down until the port is sticky. Done.