Brillat Savarin, 100% cow milk with cream added, has a rich creamy flavor with a touch of saltiness; it elevates the compote to a complete flavor and texture experience.
| Ingredients | Amount |
|---|---|
| Dried bing cherries | 2 cups |
| Dried cranberries | ½ cup |
| Dry red wine | 1 cup |
| Cinnamon stick | 1 |
| Bay leaf | 1 |
| Orange zest | 3 inch strip |
| Fresh Orange juice | ½ cup |
| Granulated sugar | 1 cup |
| Brillat Savarin | 5 oz. |
Method
Combine the first five ingredients in a large non-reactive (see note) saucepan.
Over medium heat, bring the mixture to a slow simmer and cook for about 15 minutes, or until the fruit is tender, but still chewy.
Remove from the heat and allow the fruit compote to cool slightly. Place in a container and refrigerate for 1 day to allow the flavors to mature. (Note: mixture will keep chilled for up to a month.)
To serve: Place 1 tablespoon of berry compote, and a small slice of Brillat Savarin cheese, onto a small white plate. Drizzle with some of the syrup from the fruit compote.
Note: Non-reactive saucepans are stainless steel or ceramic, as opposed to copper or aluminum.
Yield: 1 quart
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