Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
looking down at jars of cherry compote surrounded by fresh cherries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Cherry Compote

Recipe by becky

  • Total Time25 minutes
  • Yield300 grams (about 1 1/4 cups) 1x

An easy-to-make cherry compote with sugar, cherries, and lemon. Use as a cheesecake topping, in a parfait, or on an ice cream sundae!

Ingredients

Scale

450 grams fresh or frozen cherries, pitted and halved (1 pound; about 3 cups pitted cherries)
30 milliliters water (2 tablespoons)
25 grams granulated sugar (2 tablespoons)
15 milliliters freshly squeezed lemon juice (1 tablespoon; juice of 1/2 lemon)
2 grams lemon zest (1 teaspoon, packed)

Instructions

In a medium saucepan, stir together cherries, water, and granulated sugar.

A saucepan with cherries and sugar

Bring to a boil over medium-high heat.

A saucepan of cherries on the stovetop

Reduce heat to low. Simmer until cherries break down and sauce thickens, about 15-20 minutes*.

Cooked cherry compote in a saucepan

Remove from heat. Stir in the lemon juice and lemon zest.

Adding lemon zest to cherry compote

Scoop into a bowl.

A bowl of cherry compote on a marble countertop

Serve warm, or refrigerate until ready to serve. Serve warm or cold.

a jar of cherry compote on a red gingham towel with spoons and a dish of fresh cherries

Store leftover cherry compote in an airtight container in the refrigerator for up to 1 week, or freeze in an airtight container for up to 3 months.

 

Equipment

Notes

*Compote will continue to thicken as it cools.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Sauces
  • Method: Stovetop

Find it online: https://bastecutfold.com/cherry-compote/

×