Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
A small glass dish of cherry compote, with a metal spoon

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 a hint of fresh 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 4 cups)
30 milliliters water (2 tablespoons)
25 grams granulated sugar (2 tablespoons)
10 milliliters freshly squeezed lemon juice (2 teaspoons)
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 on the stovetop.

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

Transfer compote to a bowl. Serve warm or cold.

A bowl of cherry compote on a marble countertop

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.

A small glass dish of cherry compote, with a metal spoon

 

Equipment

Notes

*If using frozen cherries, you might need to cook the compote for a few extra minutes to account for the higher water content in frozen fruit.

I highly recommend pairing this cherry compote with my homemade vanilla bean ice cream.

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

×