Cherry compote with almonds

Gorgeous, shiny cherries straight from the market are the ideal finish to a meal — just put them in a big bowl and take them to the table. If, however, you feel a need to serve a “real” dessert, try these easy, slightly gussied-up cherries, which are really a kind of simplified version of brandied cherries. Fresh cherries are ideal, but frozen cherries will do in a pinch.

Makes: 4 to 6 servings

Total time: 10 minutes, plus chilling

1 pound pitted fresh cherries

1/4 cup sugar

2 tablespoons orange or almond liqueur, such as Cointreau

A few drops of almond extract

1 cup whole blanched almonds (see note below)

1. Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.

2. Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.

3. Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.

Note: To blanch almonds, place a handful of whole natural almonds in a bowl and pour boiling water over them. After 5 minutes, drain almonds. While they’re still warm, slip off the skins.