For something that’s so easy to make, a Cherry Compote is an amazingly versatile thing to have around the kitchen. You can use it in baking as a filling for sponge cakes, to top cheesecakes or fill little tart cases. You can swirl it through yogurt and oats or spoon it over pancakes at breakfast time. If you’re feeling really adventurous you could probably even serve it alongside a savory dish – like a roasted duck breast for example?
Here it’s made with frozen cherries, but you can use the same method of adding sugar, water and a little bit of citrus with pretty much any fresh or frozen fruit. One bonus of using frozen fruit is that you can make it on demand and don’t have to worry about it going out of date. That being said if you do make it with a batch of fresh fruit (or make a bit too much) you should be able to put it into a sterilized jar and keep it for a couple of weeks without too much of an issue.
- 400 g Frozen Cherries
- 75 g Icing Sugar
- 2 tbsp Lemon Juice
- 50 ml Water
- 2 tsp Cornflour slaked in 2 tsp of water
- Put the cherries, icing sugar, lemon juice and water into a saucepan over a medium heat. Bring to the boil, then reduce heat to low and simmer for 45-60 minutes.
- When the sauce has reduced and thickened to a syrupy consistence stir through the cornflour and cook out for a further few minutes.
- Remove from the heat and transfer to a bowl. Allow to cool completely before using.