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.

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Fresh Cherry Sauce (Cherry Compote)

Dark chocolate pots with cherry com...

Top 2 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...

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