Best Cherry Compote Recipes

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
• Combine flour, baking powder, and salt in a bowl; set aside.
• Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
• Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
• Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

ROASTED ONION AND CHERRY-TOMATO COMPOTE

Steps:

• Preheat oven to 425 degrees with a 12-by-14-inch roasting pan on center rack. Rub olive oil over onions and garlic, and place in pan. Season with salt and pepper. Cook until onions begin to brown, 35 to 45 minutes, stirring occasionally. If the pan gets too dry and onions begin to stick, add a few tablespoons of water. Lower heat to 400 degrees. Add raisins, stir, and cook 8 minutes more. Add tomatoes and brown sugar; cook until tomatoes begin to split, 5 to 7 minutes.
• Transfer the pan to top of stove over medium-high heat. Add Marsala, and season with salt and pepper. Stir well, scraping up any cooked-on bits. Stir until Marsala has been fully incorporated. Serve the vegetables warm.

EASY CHERRY COMPOTE

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Combine 2 1/2 cups water, sugar and cinnamon sticks in large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Reduce heat to medium-low; cover and simmer 5 minutes. Add figs and simmer uncovered 3 minutes. Remove from heat. Mix in apricots, cherries and then brandy. Return to heat and simmer uncovered until all fruits are tender but still retain shape, about 10 minutes. Remove from heat. Stir in crystallized ginger. Cool. (Compote can be prepared 3 days ahead. Cover and refrigerate.) Serve at room temperature or chilled.

SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE

Steps:

• Make the compote:
• Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
• Make the frittata:
• Position an oven rack about 3 inches from the top and preheat the broiler.
• In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
• In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
• Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
• Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.

APPLE, PEAR & CHERRY COMPOTE

Steps:

• Put the apples and pears in a pan with the sugar and 50ml water. Bring to a simmer, then gently cook, covered, for 15 mins or so until the Bramley apple has collapsed to a purée and the eating apple and pear are tender (stir to make sure it doesn't catch on the bottom).
• Stir in the cherries or cranberries for 1 min, taste and add a little more sugar if necessary. Can be chilled for 3-5 days. Serve with vanilla ice cream, if you like. See 'Goes well with' for ideas for using up the compote.

GINGERBREAD WITH DRIED FIG, APRICOT AND CHERRY COMPOTE

Steps:

• Position rack in center of oven and preheat to 350°F. Generously butter and flour 12-cup Bundt pan. Sift flour, baking soda, ground ginger, cinnamon, cloves and salt into medium bowl. Combine melted butter and brown sugar in large bowl. Beat until well blended. Gradually beat in molasses. Beat in eggs. Add dry ingredients and beat until well blended. Gradually beat in hot water. Stir in chopped crystallized ginger.
• Transfer batter to prepared pan. Bake until tester inserted near center of cake comes out clean, about 55 minutes. Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. (Can be made 1 day ahead. Wrap in plastic; let stand at room temperature.)
• Cut cake into wedges. Place on plates. Spoon some compote alongside each wedge. Garnish with sweetened whipped cream and serve.

RICE PUDDING CAKE WITH CHERRY-APRICOT COMPOTE

Steps:

• Bring milk to boil in heavy large saucepan. Stir in rice and salt and bring to boil. Reduce heat to low and simmer uncovered until most of milk is absorbed and mixture is thick but still creamy, stirring frequently, about 30 minutes (mixture will resemble thick rice pudding). Add 1/2 cup sugar and stir 2 minutes. Remove mixture from heat and cool to lukewarm, about 30 minutes.
• Preheat oven to 325°F. Butter 10-inch-diameter springform pan with 2 1/2-inch-high sides. Dust pan with breadcrumbs. Mix almonds, candied orange peel, lemon peel and almond extract into rice mixture. Whisk egg yolks and remaining 1/2 cup sugar in medium bowl to blend. Stir into rice mixture. Cool completely.
• Beat egg whites in large bowl until stiff peaks form. Fold whites into rice mixture in 2 additions. Transfer mixture to prepared pan. Bake until cake is golden and firm to touch, about 1 hour. Transfer to rack and cool completely in pan. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.)
• Run small sharp knife around cake to loosen. Release pan sides from cake. Place cake on platter. Sift powdered sugar over cake. Cut into wedges and serve with Cherry-Apricot Compote.

CRANBERRY-CHERRY COMPOTE

Steps:

• Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
• Do Ahead
• Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.

CHERRY COMPOTE

Steps:

• In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
• Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

CORNMEAL WAFFLES WITH APRICOT-CHERRY COMPOTE

Steps:

• Whisk together creme fraiche and confectioners' sugar in a small bowl. Refrigerate until ready to use (up to overnight).
• Whisk together flour, cornmeal, granulated sugar, baking powder, and salt in a large bowl. Whisk eggs, buttermilk, and vanilla in a small bowl. Add egg mixture to flour mixture; stir until combined. Add oil and butter; whisk until smooth.
• Heat a waffle iron (preferably Belgian-style). Ladle 1/2 cup batter into each mold. Cook according to manufacturer's instructions until golden brown. Place waffles in a 200-degree oven to keep warm while you make the rest. Serve topped with compote and sweetened creme fraiche.

CRANBERRY, SHALLOT, AND DRIED CHERRY COMPOTE

Steps:

• Blanch shallots in a 3-quart saucepan of boiling water 1 minute, then drain. Peel shallots and separate into cloves if necessary.
• Cook shallots in butter in 3-quart saucepan over moderate heat, stirring, 1 minute. Add sugar and 1 tablespoon vinegar and cook, stirring frequently, until sugar mixture turns a golden caramel, 15 to 20 minutes. Carefully add remaining vinegar, wine, and salt and boil, stirring, 1 minute (use caution, as mixture will bubble up). Add cherries and simmer, uncovered, stirring occasionally, until shallots are tender and liquid is syrupy, about 45 minutes.
• Add cranberries and water and gently boil over moderate heat, uncovered, stirring occasionally, until cranberries have burst, about 10 minutes. Transfer compote to a bowl and cool completely.

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE

Steps:

• Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
• Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

CREPES WITH MASCARPONE AND CHOCOLATE WITH CHERRY COMPOTE

Steps:

• For the crepe batter: In a mixing bowl, beat together the milk and eggs. Whisk in the club soda and a pinch of salt. Gradually whisk in the flour and mix until just combined, then whisk in the melted butter. The mixture should be the consistency of really thin pancake batter. If it's a little thick, add a little more milk. Let the batter sit for at least 30 minutes before using. (HINT, HINT: Crepe batter can be made up to a couple days ahead and refrigerated.)
• For the cherry compote: In a medium saucepan, combine the cherries, granulated sugar, lemon zest and juice and 1/2 cup water. Bring the mixture to a boil and reduce to a simmer. Cook until the cherries release their juices and the liquid concentrates and becomes slightly syrupy, about 15 minutes. Remove from the heat and reserve.
• For the filling: In a medium bowl, combine the mascarpone, chocolate chips, granulated sugar and cinnamon. Stir to combine and reserve.
• To make the crepes: In a small nonstick saute pan, melt 1¿2 tablespoon butter over medium heat. Swirl the butter around to coat the bottom of the pan. Wipe out any excess with a paper towel, saving the paper towel to use again--you will.
• Slowly ladle 1 1/2 to 2 ounces of crepe batter into the pan, tipping and rolling the pan around to allow the batter to evenly coat the bottom. It will take a little practice to get the motion of the ocean, the correct temperature of the pan and the proper amount of batter. Even for an experienced crepe maker, it takes a couple tries to get into the groove. The first few crepes always get tossed--accept it and move on.
• When the edges of the crepe begin to pull away from the pan and the bottom begins to brown, turn over the crepe and cook for 1 more minute. Remove the crepe from the pan, let cool and set aside in a stack separated by layers of parchment paper to keep the crepes from sticking together.
• Repeat this process with the remaining batter, wiping the pan with the paper towel or adding more butter as needed--once you get into the swing of things it's fast and fun!
• To assemble: Place a couple tablespoons of the mascarpone filling in the middle of each crepe and spread the filling over half the crepe in an even layer. Roll around the filling to seal. Place 2 filled crepes on each serving plate and spoon the warm cherry compote over the top. Dust with powdered sugar and serve.

SAVORY BLUE CHEESE CHEESECAKE WITH CHERRY PEAR COMPOTE AND CHERRY BALSAMIC GLAZE

Steps:

• Beat 1/2 cup butter, 4 ounces Parmesan cheese, thyme, 1/2 teaspoon salt, and 1/2 teaspoon black pepper with an electric mixer in a large bowl until light and fluffy. Add the flour, and mix on low until mixture resembles large crumbles. Turn dough out and shape into a log. Wrap dough with plastic wrap, and refrigerate until chilled, about 1 hour.
• Preheat an oven to 350 degrees F (175 degrees C). Slice the prepared dough into 1/4-inch thick pieces and place on a baking sheet.
• Bake in the preheated oven until golden brown, about 22 minutes. Cool crackers on the sheets for 10 minutes before removing to cool completely on a wire rack. Reduce oven heat to 300 degrees F (150 degrees C). Line the bottom of a 10-inch springform pan with parchment paper, then butter the paper and the sides of the pan.
• Place the toasted pecans, baked crackers, and 1 tablespoon melted butter in a food processor. Pulse until crumbled. Press the crumbs into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
• Beat three 8-ounce packages of cream cheese, 8 ounces of blue cheese, and 6 ounces of Parmesan cheese with an electric mixer in a large bowl until smooth and creamy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the heavy cream and 1 teaspoon pepper with the last egg. Pour the mixture into prepared pan.
• Bake in the preheated oven for about 1 1/2 hours. The cheesecake is ready when the edges have nicely puffed and the surface of the cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Run the tip of a paring knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature for 1 hour before placing into the refrigerator, and cooling 4 hours to overnight.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Add in the chopped pears, dried cherries, balsamic vinegar, brown sugar, and 1/4 teaspoon salt. Cook and stir until pears are tender. Remove the onion and fruit from the skillet using a slotted spoon. Drain the juice back into the skillet, then mash the fruit in a bowl with a fork. Simmer the juice in the skillet over medium heat until thickened, about 5 minutes. Transfer glaze to a separate bowl.
• Beat the remaining 8-ounce package of cream cheese, 4 ounces of blue cheese, 2 ounces of Parmesan cheese, and 1/2 teaspoon of black pepper with an electric mixer in a bowl until smooth. Spread the cheese mixture over the cooled cheesecake. Sprinkle with candied pecans. Serve with cherry pear compote, sliced pear, and vinegar glaze on the side.

APRICOT-CHERRY COMPOTE

Steps:

• Put apricots, sugar, 2 tablespoons water, the lemon juice, and salt into a medium saucepan. Cover; bring to a simmer over medium heat, stirring occasionally. Cook until apricots have softened. Stir in cherries. Serve warm or at room temperature.

APPLE-CHERRY-WHITE CHOCOLATE FRANGIPANE TART WITH GREEN APPLE SORBET AND CHERRY-APPLE BRANDY COMPOTE

Steps:

• For the pate brisee: In a food processor, blend the flour, sugar and salt with the butter until a coarse meal forms. Add the water and mix until a dough forms.
• Form the dough into a disc, sandwich it between two sheets of parchment paper, and roll into a 1/4-inch-thick slab. Chill for 30 minutes.
• Cut out circles of dough to fit six 4-inch tart pans; line the tart pans with the dough. Refrigerate until ready to use.
• For the frangipane filling: Combine the butter, cornstarch, almond paste, powdered sugar, dried cherries, white chocolate and egg in a food processor. Process to form a paste.
• For the tart: Fill the lined tart pans a little over halfway with frangipane filling. Top each with a nice fan of sliced apples.
• Bake in a preheated 375-degree oven for 15 minutes. Lower the heat to 325 degrees and continue baking until golden on the edges and set at the center, another 15 minutes.
• Remove from the oven and allow to cool before service.
• Unmold the tarts and glaze with melted apricot preserves.
• For the cherry-apple brandy compote: Mix the cherries, sugar, brandy and pectin in a saute pan and cook until thickened, about 10 minutes.
• Add a few drops of lemon juice and cook for another minute.
• Allow to cool, then puree and serve.
• For the green apple sorbet: Make a simple syrup by boiling the sugar and water together. Let cool to room temperature, about 1 hour.
• In a blender, puree the apples along with the simple syrup and the lemon juice until smooth; strain if a smoother texture is desired.
• Add the citric acid, and taste ¿ add more citric acid if needed to make sure the flavor is bright.
• Transfer the mixture to an ice-cream machine and spin according to manufacturer's instructions.
• Serve the tarts with compote and sorbet.

PEANUT BUTTER PARFAIT WITH CHERRY COMPOTE

Steps:

• Line a 1.2-litre loaf tin with cling film. Whisk together the peanut butter, liqueur and double cream to a smooth paste.
• To make a sabayon, put 150g of the sugar, the whole eggs and egg yolks in a bowl set over a pan of simmering water. Whisk with an electric hand whisk for 5-7 mins or until the mixture is light and mousse-like, then remove from the heat and continue to whisk for 5 mins until cool. Set aside.
• Put the remaining sugar in a small saucepan with 3 tbsp water, heat gently to dissolve, then boil for 2 mins until the temperature reaches 115C on a sugar thermometer. Meanwhile, in a large clean bowl, beat the egg whites to stiff peaks, stream in the sugar syrup and continue to beat until the egg white mixture is just stiff and shiny. (It is important that the sugar syrup goes into the egg white at the right temperature, so you may need an extra pair of hands for this.)
• Fold the egg white mixture into the peanut butter mixture, then fold in the whipping cream and finally the sabayon. Pour into the tin and freeze for 6 hrs or until solid, or up to 2 weeks. Pour any leftover parfait into individual ramekins or dariole moulds and keep in the freezer.
• To make the cherry compote, put the cherries in a large frying pan, add 100ml water, cook for 10 mins to soften, then add the sugar, Armagnac or brandy and lemon juice. Cook for a further 8-10 mins until syrupy, then allow to cool. Can be made up to 2 days ahead.
• Take the parfait from the freezer 10 mins before you wish to serve, remove the cling film and cut into slices. Carefully place 1 slice of parfait on each of 6 dessert plates and serve with the cherry compote.

CHOCOLATE NAPOLEONS WITH MASCARPONE CREAM AND CHERRY COMPOTE

Steps:

• Make chocolate layers:
• Place baking sheet, bottom side up, on work surface. Cover bottom side with foil, tucking ends under. Mark 15 x 9-inch rectangle on foil. Place chocolate in top of double boiler set over barely simmering water (do not allow bottom of pan to touch water); stir until melted and smooth. Pour onto foil; spread to cover rectangle. Chill until just set but not hard, about 8 minutes.
• Cut chocolate rectangle lengthwise into three 3-inch-wide strips. Cut strips crosswise into six 2 1/2-inch-long pieces. Chill 1 hour. (Can be made 1 week ahead. Cover; keep refrigerated.)
• Make mascarpone cream:
• Using electric mixer, beat first 4 ingredients in medium bowl to blend. Add 1/2 cup cream; beat until soft peaks form. Add 1/2 cup cream; beat until thick and stiff. Cover; chill at least 1 hour and up to 3 hours.
• Place 1 chocolate piece on each of 6 plates. Spread 3 tablespoons mascarpone over each. Top with another chocolate piece; spread mascarpone over. Top with third chocolate piece. (Can be made 6 hours ahead. Cover; chill.) Dust with powdered sugar. Spoon compote alongside.