A while back when Jill brought me cherries, she said her mom was looking for a fruit dressing for Pork.
A very long time ago I visited Alice Water's restaurant in Berkley, CA called 'Chez Panisse'. At the time it was a prix fixe menu for the night and we chose a night based on what we could afford. It wasn't cheap.
The night we were there, a lovely roasted pork was served with a fig and cherry compote. Last year we bought so many figs that I had quartered some and froze them and as they sit in the freezer along side the cherries I am posting my version of Alice's magical dish. Now understand this, my children are sick to death of roasted pork with fig and cherry compotes as it was my go to for any occasion and catering job. Some of friends were so enamoured of the sauce they took it home for an ice cream topping.
Now I apologize to Joy in advance if she can make sense of this as I rarely measure, taste everything and cook by the seat of my pants most times. In the past I used Oregon canned fruits but they no longer can figs.
1 -2 Cans of Cherry juice as a base
Juice of a lemon
Pitted cherries, a pint maybe?
Fresh quartered Figs (I like the dark ones)
Sugar, start with a quarter cup then go up from there. Honey?
A pinch of salt
1 teaspoon Vanilla
1 teaspoon of cinnamon
Suggestions , ginger or a pinch of nutmeg or allspice, peppercorns, red wine or port, orange zest?
Adjust the seasoning as it cooks to add more sweet or spice.
Combine this and let the fruit macerate and cook till the fruit breaks down a bit then thicken this with cornstarch till the consistency you like. Taste, Taste and taste again. I remember being a bit disappointed as the cherry juice does not carry as much flavor as I hoped but I did not want the artificial flavoring so messing with the spices can really augment the flavors.