Bittersweet Chocolate-Cherry Sorbet With Fresh Cherry Compote

• Sorbet:
• 3/4 cup red cherry jam (such as Bonne Maman)
• 1/2 cup Dutch process cocoa
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 cups water
• Compote:
• 1/4 cup sugar
• 1 pound fresh Bing or tart cherries, pitted and halved

1. To prepare sorbet, combine first 4 ingredients in a heavy saucepan, stirring with a whisk. Gradually add 2 cups water, stirring with a whisk. Bring mixture to a boil, stirring well with a whisk. Cool to room temperature; cover and chill overnight.
2. Stir sorbet mixture with a whisk. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm.
3. To prepare compote, combine 1/4 cup sugar and cherries; toss well. Let stand at room temperature 1 hour. Serve compote with sorbet.
4. Dutch process cocoa is richer, darker and less acidic than regular cocoa. Look for it in the grocery store alongside the regular cocoa.

sorbet, red cherry, dutch, sugar, salt, water, sugar, bing

Taken from www.myrecipes.com/recipe/bittersweet-chocolate-cherry-sorbet-with-fresh-cherry-compote (may not work)