Cherry Compote
It’s that magical season of cherries and I can’t get enough! There are a few items that have shorter growing seasons and aren’t commonly grown and flown in from other parts of the world – cherries is one of them (corn, figs, persimmons, and pomegranates too)! I could eat fresh cherries all day long, but I love making recipes, like this cherry compote, to find other ways to enjoy them.
Cherry Compote
A compote is a thickened sauce with whole pieces of fruit. The fruit is softened and possibly cut up a bit, but it’s not like a jam or jelly in that the fruit is really broken apart. You can see as much between this strawberry jam we made for wedding favors and this strawberry compote!
Compotes are a great idea for summer desserts when you’ve sworn off turning on the oven until fall!
This cherry compote has very few ingredients – fresh fruit, water, sugar, cornstarch, and if you so desire, a cherry liqueur that adds an extra yummy level of flavor. Then you simply cook that together to get it to the right consistency.
Truthfully, the recipe is easy. The only thing that will take you time is pitting the cherries. The internet says you can use a chopstick or the like to push the cherry pits out, but I have this cherry pitter and it’s worth every penny!
The same brand has a multi-pitter for those of you so inclined! And apparently these two gadgets are good for pitting olives, but as a olive-disliker, I haven’t tried that!
This cherry compote would be great on ice cream or yogurt. It’d also be fun on pancakes or crepes. Really, the world is your oyster!
Love the idea of compotes? Try this plum compote (so yummy) and my peach compote! For a savory take, try this blueberry chutney (delectable atop goat cheese)!
Cherry Recipes
Cherry Compote
A delicious and easy recipe for cherry compote. Enjoy atop ice or yogurt. Serve with crepes or pancakes!! All so yummy!
Servings: 1.5 cups
Calories: 408kcal
- 1 pound pitted sweet red cherries
- ½ cup plus 1 tablespoon water
- ⅓ cup sugar
- 1 tablespoon Luxardo Maraschino Cherry Liqueur optional
- 1 tablespoon cornstarch
Stir together the cherries, ½ cup water, and sugar in a medium saucepan. Turn to medium-high heat and bring to a low boil, stirring occasionally. Cook for 5 to 7 minutes, until the cherries soften, but remain mostly whole, and the liquid begins to thicken.
Reduce heat to medium-low. Add the liqueur. Stir together the remaining tablespoon of water and the cornstarch in a small bowl. Pour the slurry into saucepan as you stir constantly.
Continue to stir and let the compote thicken, 2 to 3 minutes. Remove from the heat and let cool before serving. The compote can be stored in the refrigerator up to 3 days.
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Calories: 408kcal | Carbohydrates: 101g | Protein: 3g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 672mg | Fiber: 6g | Sugar: 86g | Vitamin A: 194IU | Vitamin C: 21mg | Calcium: 40mg | Iron: 1mg
