Ingredients 1/2 pound (8 ounces; 227 grams) husked ground cherries (1 dry pint will yield between 4 and 6 ounces by weight, so this is a good time to get a kitchen scale to see how much you’re really working with!) 1/4 cup (1 3/4 ounces; 50 grams) granulated sugar zest of 1 small lemon 2-4 tablespoons water 2-4 tablespoons maple syrup
Instructions Add the ground cherries, sugar, lemon zest, and 2 tablespoons water to a medium saucepan over medium-low heat. Stir occasionally as the sugar dissolves into the liquid and the fruit starts to soften. Continue to simmer the compote for about 10-15 minutes, stirring every now and then; add the remaining water if the compote starts to stick and burn. The ground cherries should be very soft but most should remain whole, surrounded by a loose fruit syrup. Remove from the heat and stir in the maple syrup, starting with 2 tablespoons and adding more to taste. Let cool slightly before serving, or pour into a heat-safe container like a mason jar and refrigerate for up to 1 week. Enjoy!
