Deep rich cherry compote goes so well with creamy cheese!

Serves 6-8

4 1/2 cups pitted Bing cherries, fresh or frozen
1 cup brandy
1/2 cup brown sugar
2 strips orange rind
2 cinnamon sticks
pumpernickel cocktail bread (you could also use rye cocktail bread)
8 to 10 oz of your favorite Camembert

1. Preheat oven to 375°F.
2. Bring cherries, brandy, brown sugar, orange rind, and cinnamon sticks to a boil in a large heavy saucepan; reduce heat to medium-low.
3. Simmer until cherries are softened and start to release juices. This will take about 10 minutes.
4. Using a slotted spoon, transfer cherries to a medium-sized heatproof bowl.
5. Simmer juices until thick enough to coat the back of a spoon. This will take about 30–40 minutes.
6. Pour reduced syrup over cherries. Allow to cool completely.
7. While compote is cooling, arrange cocktail bread on 2 rimmed baking sheets.
8. Bake until lightly browned. This will take about 6–8 minutes.
9. Remove from oven and cool completely.
10. Serve the compote with Camembert and pumpernickel toasts. Drizzle a bit of the syrup over top.

FOOD+STYLING by Carlo Geraci | PHOTOGRAPHY by Linda Puglies