1 jar (540 ml) pitted sour cherries in light syrup

3 ripe but firm pears, peeled, cored and cubed

1/4 cup (60 ml) sugar

1/4 cup (60 ml) lemon juice

1/4 teaspoon (1 ml) fennel seeds, crushed

In a large saucepan, combine all the ingredients. Bring to a boil, reduce the heat and simmer until the cooking juices are syrupy, about 45 minutes. Let cool.

Serve at room temperature with semi-hard cheeses.

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