Cherry compote
Cherry compote is made using fresh cherries and makes a tasty topping for cheesecakes, ice cream, scones and cakes. It also pairs well with savoury dishes such as nut roast and burgers and can be prepared in a few minutes.
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
Uses for cherry 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.
- Cherry compote can be stored in the fridge for several days.
- It can also be frozen.
Nutrition
Calories: 54kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 141mgFiber: 1gSugar: 11gVitamin A: 40IUVitamin C: 5mgCalcium: 9mgIron: 1mg
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