Noodles With Cherry Compote - cooking recipe

Ingredients

1 tbsp cornstarch
2 x 15 oz cans cherries in syrup, drained, juice reserved
3 tbsp butter
1 lb egg noodles
4 tbsp powdered sugar

Preparation

Mix the cornstarch and 5 tbsp cherry syrup until smooth. In a saucepan, bring the remaining syrup to the boil. Stir in the cornstarch mixture and remove from the heat. Add the cherries, allow to cool and chill.
Cook the noodles al dente, a few minutes shy of what the package instructions recommend. Melt the butter in a frying pan and fry the noodles for 5 mins, stirring. Sprinkle with 3 tbsp powdered sugar and cook until just caramelized. Arrange on serving plates, spoon the cherries over the noodles and dust with the remaining powdered sugar.