have your number

July 14 2009 by Kristin at The Kitchen Sink in Recipe, Sandwich, Sauce » 21 comments

[I'm in Napa, but I put this post together in advance. If we can't all sip crisp whites and spicy reds together, I'm hoping this is the next best thing.]

Some recipes just have your number. Call it destiny, or maybe love at first read. But, before you’ve even made the recipe, you just know. This recipe—for sweet cherry compote—was one of them. It has all the elements of my kind of recipe: a project (cherry pitting); a tranformation (rendering cherries from firm globes to slouching folds); color (a deep, seductive ruby—one that flirts, even, with purple); and a marriage of flavors that is equal parts sweet, salty and sour. Like I said, it was over before it began.

Speaking of destiny: this compote always had one destiny and one alone—a turkey sandwich. Which is pretty shocking for a girl who, not so very long ago, simply could not abide the presence of fruit on her sandwich. Be it banana-topped peanut butter, pear-threaded grilled cheese, or cranberry sauce over thick slices of leftover Thanksgiving turkey, my answer would be, emphatically, no thank you. Maybe even just a firm “no,” dispensing with the “thank you.” Heck, I didn’t even much like pb&j as a kid (the jelly, of course, being the problem).

I’ve long taken my sandwiches seriously and fruit, for many years, was seriously out of bounds. My sandwiches fit a predictable pattern: some sort of brownish bread, maybe studded with whole grains or seeds; super-thin slices of turkey; a good heap of greens; a slick of spicy mustard; a white cheese, maybe cheddar, swiss or gruyere. It was a formula I developed over time, starting, I think it’s fair to say, as early as my elementary school nights, when I dutifully packed my lunch. (Don’t forget the pickle.)

But I’ve clearly grown up, clearly let my hair down, clearly gone just a little bit nuts in the sandwich department. Because, these days, fruit is welcome.

And that’s how this cherry compote—saucy and complex and very ready to stain your best white shirt—came to its final resting place: atop a turkey sandwich, built high upon a bretzel roll. There’s just no messing with destiny.

Sweet Cherry Compote
Adapted from Martha Stewart’s Body + Soul

2 cups sweet cherries, pitted
1-2 tablespoons sugar (adjust based on the sweetness of your cherries)
1 tablespoon sherry vinegar
1 tablespoon water
fresh-ground black pepper, to taste
sea or kosher salt, to taste

Combine the cherries, sugar, vinegar and water together in a heavy pot and bring to a gentle boil. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.

Remove from heat and season lightly with salt and liberally with pepper. Let stand at room temperature until cool. Serve or store.

21 comments so far. »
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GS says on July 14 2009 at 7:29 am:

Delicious, simple…my kind of recipe! Do you think I could simply put this on warm toast? Like jam? With a hot cup of tea? Please say yes!
Half Assed Kitchen says on July 14 2009 at 8:07 am:

A more sophisticated version of turkey with cranberry sauce…hmm. My husband would dig it.
Amy says on July 14 2009 at 8:13 am:

Ooooh!!! This compote has *my* number, too. What a fantastic idea for a sandwich topper…that bretzel roll looks pretty darn delicious, too.
Jennifer says on July 14 2009 at 9:31 am:

WOW that is one great sandwich!!! I JUST literally bought a bag of cherries this morning. I’m going to make this!!
I love different sandwiches. Limiting myself to pb&j daily as a child… I’ve much outgrown that!
Thanks!
Kara says on July 14 2009 at 9:52 am:

Holy moley. I can’t decide which part of that perfect sandwich looks the best… the bretzel roll, the super thin slices of yummy turkey, the fresh arugula, or the compote. Too bad I just ate the rest of our first bunch of fresh cherries for lunch – guess I better add another bag (or 3) to our grocery list.

*Did you use a cherry pitter to for the cherries? Any suggestions for those of us without one (besides just to go buy one)?
oneshotbeyond says on July 14 2009 at 10:16 am:

sweet and savory = a very happy place!
Whitney says on July 14 2009 at 12:33 pm:

I don’t know what I want more right now…that compote or that bretzel roll. Did you get it at Hannah’s or someone else?

I will have to make up a jar to store in the fridge.
Kaitlyn says on July 14 2009 at 2:27 pm:

The cherry compote and bretzel roll look like a winning combination! I’m also pretty timid with adding sweet items to my sandwiches, but this sounds so good, I think it might change my mind!
Lee @ foodie plus 4 says on July 14 2009 at 8:21 pm:

That looks like my kind of sandwich – especially with the arugula.
Mari says on July 15 2009 at 4:26 am:

I, for one, am glad you let your hair down. That compote looks so sexy, and I think every sandwich needs a bit of sexy!
Tabitha (From Single to Married) says on July 15 2009 at 9:09 am:

mmm… this looks fantastic! It’s actually making me very hungry, good thing it’s time for lunch! enjoy your trip, btw.
Eliana says on July 15 2009 at 9:34 am:

This compote is enough to take any sandwich over the top! I wish I had it on the sandwich I just had for lunch.
Susan from Food Blogga says on July 15 2009 at 11:23 am:

These photos belong in Gourmet. If they’re any indication of the flavor of the sandwich, it must have been divine.
Cookin' Canuck says on July 15 2009 at 8:50 pm:

This is fantastic! I can’t wait to try this.
Coach says on July 16 2009 at 6:24 am:

Fruit on sandwiches. Welcome to the dark side!
Cookin' Canuck says on July 16 2009 at 6:37 am:

I just passed on the Kreative Blogger award to you and your fabulous blog. Please check out my site for details on the award.
Brynne says on July 16 2009 at 8:17 am:

I love all the recipes on your blog! My goal is to try every single one! Where did you get your bretzel roll? I live in Chicago too, and I’ve been searching for a good one for awhile. Thanks!
ovenhaven says on July 16 2009 at 8:24 am:

I’ve never tried any fruit compotes with my sandwiches before, but you’ve convinced me
Jennifer says on July 16 2009 at 1:20 pm:

I’m sighing with sandwich envy at these photos. Cherry compote is indeed a fine accessory.
Kristin at The Kitchen Sink says on July 18 2009 at 7:51 am:

GS: Definitely, yes!

Half Assed Kitchen: This sandwich has me reconsidering that Thanksgiving staple, actually.

Amy: I’m excited to see what you do with your cherries!

Jennifer: I hope you liked it!

Kara: I’m SO glad you asked. I actually used a pastry tip and it worked like a charm. Just punch it into the cherry and when you pull it out, the pit will be stuck in the opening.

oneshotbeyond: Agreed!

Whitney: It’s from Olivia’s—a little market in Bucktown. Most of their bread is La Briola, though I’m not sure about the bretzel rolls, which are in an unmarked bag.

Kaitlyn: Yes, this will convert you!

Lee: Thanks. The arugula added a good peppery bite.

Mari: Well said!

Tabitha: Thanks! The trip was wonderful!

Eliana: In 20 minutes, it could be yours!

Susan: Thank you!

Cookin Canuck: Thanks!

Coach: I’m quite liking it here on the dark side! : )

Brynne: Wow! Thank you. As I said to Whitney above, the rolls are from Olivia’s in Bucktown.

ovenhaven: Woohoo! Another convert!

Jennifer: Sandwich envy is the worst …
Katie says on July 18 2009 at 8:06 am:

I just want to know what the heck “Bretzel Bread” is…it looks amazing!