Heat a pan and lightly caramelize the sugar in it.
Add the cherries and immediately deglaze with currant juice. Then add the raspberry syrup and boil down until creamy.
Allow the finished compote to cool before serving and garnish with mint leaves.
Preparation Tip:
To preserve, pour the compote into carefully cleaned jars, drizzle a little high-proof alcohol over them, light and seal immediately.
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