Cherry Compote

2 pounds (1kg) fresh cherries
1/4 cup (50g) sugar
1/3 cup (40g) dried sour cherries, optional
2 teaspoons kirsch, or another fruit-based liqueur, optional
1-2 drops pure almond extract
 
Stem and pit the cherries. Put them in a large, nonreactive pot or saucepan and stir in sugar. Turn the heat to medium, cover, and cook for 10 minutes, lifting the lid and stirring them frequently, to encourage juicing and to make sure the liquid the cherries exude doesn’t foam up and overflow.
 
After 10 minutes of cooking, add the sour cherries, if using, and cook for 5 to 10 more minutes, until the cherries are wilted and completely cooked through.
 
Remove from heat and stir in the kirsch and almond extract. Let cool before storing or serving. The juices will thicken as the compote sits.
 
Notes:
Be sure to use a larger pot that you think. For 2 pounds (1kg) of cherries, I used a 6-quart (6l) pan. Since the cherry juices will foam up as they cook, using a larger pot – and removing the lid from time-to-time – will keep your from having to clean up a sticky mess. I’ve didn’t use much sugar here, so you can add more to taste, if your cherries aren’t as sweet as mine were. If you can get sour cherries, feel free to add some in place of the sweet cherries. If so, you may need to increase the sugar a little, to taste as well.
 
The cherry compote can be stored in the refrigerator for up to 5 days. It can be frozen for up to one year.

From DavidLebovitz.com

Malagasy Coconut Lentils

2 tablespoons refined coconut oil
1 large yellow onion, finely chopped (about 2 cups)
3 plum tomatoes, peeled and chopped (about 1 cup)
3 garlic cloves, finely chopped (about 1 tablespoon)
1 tablespoon grated peeled fresh ginger (from 1 2 1/2-inch piece)
1 teaspoon ground turmeric
1/2 pound dried red lentils (about 1 1/4 cups), rinsed and drained
1 1/2 cups water
1 1/2 cups well-stirred unsweetened coconut milk
2 teaspoons kosher salt, plus more to taste
1 teaspoon grated lemon zest plus 2 tablespoons fresh lemon juice
1 teaspoon black pepper, plus more for garnish
1/4 teaspoon cayenne pepper, plus more to taste (optional)
Chopped fresh flat-leaf parsley, for garnish
Steamed white rice, for serving
 
Heat oil in a large heavy-bottomed saucepan over medium. Add onion; cook, stirring occasionally, until lightly golden, 8 to 10 minutes. Add tomatoes, garlic, ginger, and turmeric; cook, stirring often, until tomatoes break down, 5 to 7 minutes.
 
Add lentils, 1 1/2 cups water, coconut milk, salt, lemon zest and juice, black pepper, and cayenne pepper, if using, to pan; bring to a simmer over medium, stirring occasionally. Reduce heat to low; cover and simmer, stirring occasionally, until lentils are tender, 20 to 30 minutes. Season to taste with additional salt and cayenne pepper, if desired. Garnish with parsley and additional black pepper. Serve with steamed rice.
 
Serves 4.
 
From Food & Wine magazine, May 2024