Abbaye de Belloc avec compote de cerises épicée
(Abbaye de Belloc with spicy cherry compote)

stats:

yield: serves 6 (with compote leftover)

what you need:

11 ounces de-pitted fresh cherries
2 1/2 ounces superfine sugar
2 teaspoons fresh lemon juice
1 tablespoon cherry brandy
3/4 teaspoon piment d’espelette
1/3 cup water

6 ounces of Abbaye de Belloc or another Ossau-Iraty Brébis de Pyrénées cheese

how to:

• Prepare And Macerate Cherries.  Remove stems and pits from cherries.  Toss cherries with lemon juice, brandy, piment, and sugar and place in the refrigerator overnight.

• Poach. Place macerated cherries in a saucepan over low heat.  Add water.  Poach cherries (between 160 and 180 degrees Fahrenheit) until softened (about 10-15 minutes).  The cherries should collapse slightly but still retain but retain their shape.

• Drain.  Remove cherries with a slotted spoon and set aside.  Turn the heat to medium-high and continue to cook the poaching liquid until you reach about 220 degrees Fahrenheit on a candy thermometer.  Remove from the heat and let the compote cool to room temperature.  Compote can be made in advance and stored in the refrigerator.

• Serve. Serve compote at room temperature with one ounce of cheese.