Maybe you just got back from cherry picking, or maybe you’ve got a bag of slightly freezer-burned cherries languishing in your freezer. Either way, this cherry compote recipe delivers. It’s super simple, made with just cherries and a bit of sugar, which allows the fruit to shine.
It brings the same dose of summer to your Sunday morning pancakes as it does to your Monday morning oatmeal. And it’s so easy to make. Skip to the recipe + video if you’re all set, or read on for a few useful tips and tricks.
Ways to use cherry compote
There are so many ways you can put this cherry compote to use. Here are a few ideas:
Zero-effort ideas:
- Top store-bought chocolate mousse to make a Black-Forest-themed dessert.
- Fold into whipped cream to make a cherry fool.
- Spoon over rocky road ice cream.
Baking with cherry compote:
- Bake a cheesecake and top with cherry compote before serving (my cookbook, Piecemeal, has a recipe for chèvre cheesecake with these cherries and it’s the GOAT… no pun intended).
- Bake into a cheese babka (Piecemeal also has a recipe for that).
- Fill a Victoria sponge cake with this compote instead of strawberries and jam.
- Fill a batch of choux buns with whipped cream and compote.
- For a twist on strawberry shortcakes, replace the berries with cherry compote.
Cherry-topped breakfasts:
- Top a bowl of oatmeal.
- Serve with yogurt and sliced almonds.
- Top crêpes, waffles, pancakes, or a Dutch baby.
Savory applications:
- Add a little balsamic vinegar to taste and serve with seared duck breast.
- Add to a ricotta crostini with thyme.
- Layer with tomatoes and mozzarella in a caprese salad.
A few recipe notes:
If you want to double it:
If you double this recipe without using a wider pan, it will take longer to reduce down and the cherries will soften more. To prevent this, you can use two pans or a much wider pan in addition to doubling it.
If you want to freeze it:
Make sure you store it in containers small enough that you’ll only have to thaw as much as you need at a time. For instance, if you’re going to use it for 2 oatmeal servings at a time, freeze in 2-serving containers, and then thaw a container overnight in the fridge so it’s ready for oatmeal the next morning.
If you want to reduce the sugar:
You can reduce the sugar to your own personal preference. But keep in mind that it will keep for less time in the fridge if you use less sugar and/or if you reduce it down less. The sugar has a preservative effect, but it also affects the texture of the syrup around the cherries. So if you plan to use it in a recipe where the texture matters (e.g., baked into a babka), I don’t recommend reducing the amount of sugar. If, however, you plan to use it as a topping for something like oatmeal or yogurt, you can reduce the sugar to taste.
Step-by-step photos
1. Place the water in a medium or large saucepan and add the cherries.
2. Add the sugar and bring to a simmer over medium-high heat without stirring. They will start out somewhat dry.
3. The cherries are done when their liquid has become syrupy and reduced down by about half.
4. Pour into a jar and cool to room temperature for about 30 minutes, then move to the fridge or freezer.
easiest cherry compote
- Cook Time: 25 minutes
- Total Time: 25 minutes
- Yield: 1⅓ cups [350 g]
Ingredients
- 1 Tbsp water
- 4½ cups [575 g *or* 1¼ lb] pitted cherries
- ¼ cup [50 g] sugar
Instructions
- Place the water in a medium or large saucepan and add the cherries and sugar. Bring to a simmer over medium-high heat without stirring.
- Once audibly simmering, give it a stir and let it gently boil uncovered for 20 to 25 minutes while stirring occasionally (gradually lower the heat so it doesn’t rapidly boil). The cherries are done when their liquid has become syrupy and reduced down by about half (they will start out somewhat dry, but will give off a lot of liquid in the first 5 to 10 minutes).
- Pour into a jar and cool to room temperature for about 30 minutes, then move to the fridge or freezer.
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Notes
Frozen vs. fresh: You can use frozen cherries instead of fresh, especially if it’s not summertime. Frozen cherries are less dense than fresh, so use 5¼ cups frozen [still 575 g].
Doubling: You can double this recipe, but be sure to use a wider pan (otherwise it will take much longer and your cherries will end up much softer).
Storage: Cherry compote freezes wonderfully for at least 3 months—store in containers small enough to use up at once after thawing. As long as you reduce it down sufficiently (and don’t cut back on the sugar), it will keep in the fridge for about 1 week.
Psst… by the way, I love this recipe so much, I ended up including it in my cookbook, Piecemeal.
If you like this recipe as much as I do, you might like my book! It’s full of mix-and-match recipes and inspiration for fun and easy meals.
The cookbook also has recipes for cherry cheese babka, cherry chèvre cheesecake, and Black Forest mousse. And all three recipes use this cherry compote as their base!
