cherry compote

This fresh cherry sauce, also known as cherry compote, is quick and easy and perfect for topping everything from cheesecake to waffles to ice cream.

Fresh Cherry Sauce (Cherry Compote)

550 g fresh cherries, pitted ((1.2 pounds))

white granulated sugar

water

lemon juice ((note 1))

cornflour (cornstarch)

In a medium saucepan, combine the cherries, water, lemon juice and sugar and bring to a boil over medium heat. Turn the heat down so the mixture is just simmering.

Simmer stirring every so often for about 10 minutes until the cherries have softened and the liquid has tripled.

Use a spoon to skim off froth as it's cooking.

Make a slurry using the cornflour and 3 teaspoons of water. Slowly dribble the slurry into the cherries while stirring constantly so that it doesn’t turn lumpy. Do this slowly and stop when you&#039;re happy with the thickness. It will thicken a little more on cooling.

Remove from heat and allow to cool completely.

Make these silky dessert pots to serve as an after-dinner treat. The tanginess of the cherry compote perfectly complements the rich dark chocolate

Dark chocolate pots with cherry compote

dark chocolate,

unsalted butter,

eggs,

caster sugar

fresh or frozen cherries, pitted (defrosted if frozen)

granulated sugar

brandy

milliliters double cream

tbsp icing sugar

tsp vanilla extract

First, make the compote. Tip the cherries into a wide saucepan with 2 tbsp water and bring to the boil over a medium heat. When the fruit starts to soften, add the sugar and brandy, then return to the boil, reduce the heat to low-medium and simmer for 15-20 mins until slightly thickened. Spoon into a bowl or sterilised jar and set aside to cool.

Melt the chocolate, butter and 1 tbsp water together in a heatproof bowl set over a pan of simmering water, ensuring the base of the bowl doesn't touch the water. Alternatively, do this in the microwave in short 20-second bursts. Remove from the heat and leave to cool slightly.

Beat the egg yolks with 60g caster sugar until pale and creamy using a stand mixer or an electric whisk, about 2-3 mins. Fold this into the warm chocolate mixture. In a second bowl, beat the egg whites with the remaining caster sugar to soft peaks (ensure the beaters are cleaned thoroughly first). Fold the whipped egg white mixture into the chocolate mixture using a large metal spoon, then divide between six serving glasses and chill for at least 2 hrs.

For the cream topping, beat the double cream with the icing sugar and vanilla using an electric whisk until thick, being careful not to over-whip. Top the chilled chocolate pots with a spoonful each of the cream and cherry compote.

Greek yogurt with cherry spoon sweets is a simple yet delicious breakfast that combines creamy yogurt with sweet, tangy cherry syrup. I first discovered this treat during a trip to Greece and was instantly captivated by the perfect balance of flavors. It’s an easy recipe ideal for beginners, requiring just a few ingredients and minimal effort. Greek yogurt provides a healthy dose of protein, while the cherries add a natural sweetness. Whether you're treating yourself or serving guests, this dish is sure to make your morning special.

Greek Yogurt with Cherry Spoon Sweets: A Greek-Inspired Breakfast Delight

cherries

vanilla extract

lemon

Greek yogurt (preferably full-fat

Water (amount varies, see instructions)

Thaw the Cherries

The first step in preparing this dish is to thaw the cherries. Place 1½ cups of frozen, pitted cherries into a strainer, setting the strainer over a mixing bowl. The bowl will catch any cherry juice that is released as the cherries thaw. To do this properly, place the strainer and bowl in the refrigerator overnight, or for at least 8 hours. This will allow the cherries to thaw slowly while releasing their juice. You should end up with about 2-3 ounces of cherry juice. After thawing, transfer the cherries to a separate container and set them aside.

Prepare the Syrup

Pour the cherry juice into a measuring cup. If you have less than ½ cup of cherry juice, simply add enough water to bring the total liquid to ½ cup. If you already have a full ½ cup of juice, there’s no need to add any water.Pour the juice into a small saucepan, then add 1 cup of white granulated sugar, the juice from ½ a lemon, and 1 tsp. of vanilla extract.Place the saucepan over low heat and let the mixture simmer for 20-25 minutes. Don’t stir constantly, but feel free to give the pan a gentle swirl every now and then to ensure the sugar dissolves evenly. As the syrup simmers, it will thicken slightly, turning into a runny syrup. Once you’ve reached the desired consistency, remove the saucepan from the heat and let the syrup cool. As it cools, it will continue to thicken.

Assemble the Dish

Once the syrup has cooled for about 30 minutes, it’s time to assemble your yogurt bowls. Spoon 4-5 cherries along with a generous amount of the syrup over each serving of Greek yogurt. The yogurt should be smooth and creamy, while the cherries and syrup add a burst of sweet and tangy flavor. If desired, you can garnish the dish with a few extra fresh cherries or a sprinkle of chopped nuts or granola for added texture.

Serve and Enjoy

After assembling the dish, you can serve it immediately. This dish is best enjoyed fresh, but any leftovers can be stored in the fridge for later. The cherry syrup can also be kept in the fridge for up to a week, so you can prepare it ahead of time.

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Fresh Cherry Sauce (Cherry Compote)

Dark chocolate pots with cherry com...

Greek Yogurt with Cherry Spoon Swee...

Top 3 cherry compote recipes from across the web

The most viewed cherry compote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Cherry Sauce (Cherry Compote)

Dark chocolate pots with cherry com...

Greek Yogurt with Cherry Spoon Swee...

The most viewed cherry compote recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine