For cherry-ginger compote with pepper, first sort out the cherries, wash and pit them. Carefully peel the ginger and cut into very small cubes.
Bring water, cherry brandy, syrup, sugar and grated pepper to a boil in a large pot. Add cherries, ginger cubes and peppercorns and simmer over low heat for about 10 minutes.
Arrange cherry-ginger compote with pepper in dessert bowls and serve while still warm.
Preparation Tip:
If you don't want to go to the trouble of pitting the cherries in advance, you can simply cook the cherry-ginger compote with pepper with the whole cherries and strain them through a coarse sieve at the end of the cooking time.
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