Ingredients

6

　　3 1/2 cups frozen sour cherries (about 1 pound)

　　1 cup sugar

　　3 tablespoons cornstarch

　　24 slices (about 1 loaf) very thin white sandwich bread, crusts removed

　　3/4 cup (1 1/2 sticks) unsalted butter, melted

　　Sour Cherry Compote (recipe follows)

　　

Sour Cherry Compote

3 cups frozen sour cherries (a little less than 1 pound)

　　1 cup sugar

　　2 tablespoons balsamic vinegar

　　(makes about 2 cups)

　　

Step 1

Toss together cherries, sugar, and cornstarch in a medium bowl. Set aside; let cherries thaw slightly, about 35 minutes.

　　

Step 2

Preheat the oven to 350°F. Using a pastry brush, generously brush one side of each slice of bread with the butter. Reserve 6 slices; cut remaining slices in half to form 36 rectangles. Line sides and bottom of each cup of a jumbo (6-cup) muffin tin with 6 rectangles, overlapping bread and placing buttered side against tin.

　　

Step 3

Toss cherry mixture to combine. Spoon into bread-lined cups. Top each with a reserved bread square, buttered side down; press firmly onto cherries.

　　

Step 4

Bake charlottes until tops and sides are golden and crisp, 35 to 40 minutes. Transfer tin to a wire rack; let stand until charlottes have cooled slightly and are just firm, 15 to 20 minutes. Using an offset spatula or knife, loosen sides of charlottes from tin, and unmold; invert onto serving plates. Serve warm, with warm sour cherry compote on the side.

　　

Sour Cherry Compote

Step 5

Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.