Cherry Compote on Two Desserts Recipe Courtesy of Chef Bob Hurley, Hurley’s Restaurant and Bar, www.HurleysRestaurant.com

1 Lb Cherries, pitted
1 Tbsp Sweet Butter
1 Tbsp Light Beoun Sugar
Squeeze of Lemon Juice
Lemon Zest 
1/2 Cup of Cherry Juice

Melt butter. Add sugar while stirring then add Cherry Juice and reduce heat by half. Add cherries and cook until soft. Add Lemon Zest and Lemon Juice to adjust acid.