Cherry compote is made using fresh cherries and makes a tasty topping for cheesecakes, ice cream, scones and cakes. It also delicious stirred into yoghourt or spread on toast, waffles or pancakes.
This easy cherry compote takes only a few minutes to prepare. All you need is a supply of cherries and a few storecupboard ingredients.
Similar to fresh fig compote, cherry compote pairs well with both sweet and savoury dishes including lentil nut roast, apricot nut roast, sweet potato burgers, nut cutlets and falafel.
The quantities in this fruit compote recipe are sufficient to make enough to cover a 20cm diameter cake or cheesecake.
Ingredients
- 250g fresh cherries - you can use frozen cherries but it will take slightly longer to cook. Glacé cherries are not suitable for this recipe.
- 100ml water
- 2 teaspoons lemon juice - either fresh lemon juice or bottled lemon juice.
- 1 tablespoon caster sugar - if you don't have caster sugar you can prepare your own caster sugar using granulated sugar.
- 1 teaspoon cornflour - to thicken the compote.
How to make cherry compote
Remove the stones from the cherries. Cut the cherries into quarters and place in a medium sized saucepan.
Add the water, caster sugar and lemon juice.
Bring to the boil and simmer gently over a low heat for a few minutes until the cherries have softened.
Remove from the heat and stir in the cornflour. Return to the heat and stir until the sauce has thickened.
Leave your homemade compote to cool and store in the fridge until you are ready to use.
Variations
- Add ground spices such as cinnamon, star anise, allspice or cloves.
- Add a few drops of brandy to add a touch of luxury.
How to use compote
- Use as a topping for cheesecakes such as this cherry cheesecake with a chocolate crumb crust.
- Spoon over ice cream such as homemade stracciatella ice cream.
- Use as a filling for tarts or pies using sweet shortcrust pastry or sweet almond pastry.
- Fill and decorate a sponge cake using your cherry compote.
- Serve alongside a roast dinner to accompany a nut roast.
To store
- Cherry compote can be stored in the fridge for several days.
- It can also be frozen.
Related recipes
- Cherry cheesecake with chocolate crust (no bake)2 Hours 50 Minutes
- Fig compote using fresh figs20 Minutes
- Lentil nut roast (vegetarian nut roast)1 Hours 35 Minutes
- Stracciatella ice cream4 Hours 45 Minutes
Cherry compote
Ingredients
- 250 g cherries
- 100 ml water
- 2 teaspoon lemon juice
- 1 tablespoon caster sugar
- 1 teaspoon cornflour
Instructions
- Remove the stones from the cherries, cut into quarters and place in a medium sized saucepan.
- Add the water, caster sugar and lemon juice.
- Bring to the boil and simmer gently over a low heat for a few minutes until the cherries have softened.
- Remove from the heat and stir in the cornflour. Return to the heat and stir until the sauce has thickened.
- Leave to cool and then chill.
Notes
- Use as a topping for cheesecakes such as this cherry cheesecake with a chocolate crumb crust.
- Spoon over ice cream such as homemade stracciatella ice cream.
- Use as a filling for tarts or pies using sweet shortcrust pastry or sweet almond pastry.
- Fill and decorate a sponge cake using your cherry compote.
- Serve alongside a roast dinner to accompany a nut roast.
- Cherry compote can be stored in the fridge for several days.
- It can also be frozen.
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