1 jar pitted sour cherries in light syrup

3 ripe but firm pears, peeled, cored and cubed

¼ cup sugar

¼ cup lemon juice

¼ teaspoon fennel seeds, crushed


1. In a large saucepan, combine all the ingredients. Bring to a boil, reduce the heat and simmer until the cooking juices are syrupy, about 45 minutes. Let cool.

2. Serve at room temperature with semi-hard cheeses. Note: Ossau-Iraty, the Basque sheep’s milk cheese, is traditionally eaten with cherry jam.

See more: Appetizer, Breakfast, Fruit

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