Cherry Compote Recipe
Cherry compote is a quick and easy stove top cherry sauce made with cherries and 2 other simple ingredients. This sweet and tart cherry sauce compote is perfect for topping cheesecake, ice cream, pancakes, french toast and more.
Equipment
- 1 cherry pitter optional
- 1 medium sauce pan or pot
Ingredients
- 1 pound fresh or frozen cherries
- ¼ cup (50 g) sugar, light brown sugar, honey or maple syrup
- 2 tablespoons (30 ml) water
Instructions
- Wash, de-stem and pit the cherries. Place the prepared cherries, sugar and water into a medium sauce pan. Gently stir to fully mix the ingredients together.1 pound fresh or frozen cherries, ¼ cup (50 g) sugar, light brown sugar, honey or maple syrup, 2 tablespoons (30 ml) water
- Heat the mixture over medium heat until the sugar begins to dissolve. Cook the cherries over medium heat for about 10 - 15 minutes, stirring fairly frequently to prevent the cherries from sticking to the pan. The cherries are done cooking when they have started breaking down, have softened, the syrup has thickened a little and the compote is your preferred texture and consistency. Remove the cherry sauce from the heat, stir in 1 teaspoon lemon juice or ¼ teaspoon almond extract if you like.
- When it’s time to serve, transfer the soften cherry sauce to a serving dish or top your favorite breakfast or dessert with the syrupy cherry topping.
Notes
Store: Keep the cherry compote in an airtight container in the fridge for up to 1 week. For longer storage transfer the compote to the freezer.
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