Cherry Compote

Monday, May 25, 2015




We love it when cherries are in season but sometimes end up buying way too much.  For the leftover cherries, we turn them into a simple, delicious, and versatile compote.  


It can be served with roast lamb or duck, a wide range of cheese from ricotta to Humboldt Fog, or as a beautiful topping for cheesecake, pancakes, ice cream, and yogurt.



Cherry compote
2 cups of cherry, pitted
¼ cup of sugar
2 tbsp water
2 tbsp balsamic vinegar

1. In a small saucepan, combine sugar and water and bring to a simmer over low heat, stirring until sugar is dissolved.
2. Add the balsamic vinegar and cook for another 2 minutes.
3. Add the cherries and let them simmer just until they are slightly soft, about 10 minutes.
4. Transfer the compote to a sterilized glass jar and let it cool to room temperature.  The compote will keep in the fridge for about 5 days.

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