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Homemade sour cherry compote on ricotta on olive oil-fried toast. Dusted with black pepper. #f52minimal
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Sour cherry compote: bring 2 pints pitted sour cherries (frozen from the summer time ?), 1/4 cup sugar, 2 tsp lemon juice to a boil, stir and keep and eye on it until it’s a bit thickened and some liquid have been reduced. Place in clean jar and store in fridge.
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