Cherry Compote

July 16, 2014 Published by Dina 4 Comments

I have had cherry compote on at least three occasions in the last week or so. One was at a picnic at Ancient Hills winery catered by Basket Case Picnics who served it over a melt-in-the-middle mini chocolate cakes. The next was served over ice cream and the third was spooned over a frozen cheesecake at Blackhills Estate Winery (their restaurant is operated by the top notch catering company Joy Road Catering). This last one was more like sliced fresh cherries, perhaps marinated a little, but you get the picture. This means of course that it’s time to make some cherry compote at home.  I thought I’d make two different batches with two types of cherries: the regular, more common dark Bing cherry variety and the light, yellow-ish pink Rainier cherries.

I have been buying cherries for some time now and enjoying them fresh as they are and even tossed into a salad here and there. Cherry jam is on my list but why not start with a simple compote to keep in the fridge and spoon over something as the need arises. I made waffles today and spooned the Rainier cherries over. It was delish. I’ll post the waffle recipe next.


 

Pitted cherries

Pitted cherries

Here are some ways you can use the cherry compote:

  • as a sauce over a cake or dessert
  • over breakfast cereal
  • on top of ice cream
  • on crepes
  • on top of rice pudding
  • on top of or alongside baked brie
  • As a relish or sauce with savoury foods (use like cranberry sauce)

Ingredients:


2 lb cherries

1/3 cup water

1/3 cup sugar

1 tablespoon Grand Marnier or another fruit liqueur


 

Directions:


Stem and pit the cherries. I use a cherry pitter to remove the pits. If you don’t have one and do not wish to invest in one then use a knife to cut around the pit and remove it.

Place the cherries in a pot with the sugar and water and bring to a boil.

Lower heat to a simmer and cook uncovered until the liquid reduces and thickens to a sauce consistency, about 20 minutes or so.

Add the Grand Marnier about a minute or two before the end of the cooking.

Remove from heat and let cool. The compote will thicken as it cools.

Place in jars and refrigerate.


 

Waffles with Rainier cherry compote

Waffles with Rainier cherry compote

Waffles with rainier cherry compote

Cherries

 

Hydrangea petals

Hydrangea petals



 

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