I just love cherries!! and anyway I can find to extend the season of enjoyment is good with me. This time I share a Cherry Compote Recipe. Compotes are fresh or dried fruits cooked slowly in a sugar syrup to retain their shape. Compotes frequently contain wine or liqueur: I’ve seen them cooked with red wine or with kirsch. This recipe contains brandy but the alcohol is boiled away just leaving the flavour behind.
1kg pitted cherries (approx 1.25kg to start with)
500g jam sugar (that has pectin added)
Juice of 1/2 lemon
4 tsp brandy
Put the cherries into a preserving pan, add 150ml water, then bring to boil.
Cook for 15 mins, stirring occasionally until the fruit starts to soften.
Add sugar and stir until it dissolves, add lemon juice and brandy and bring back to the boil.
Cook for 15 mins until the fruit has collapsed and the sauce is syrupy and smooth.
Spoon a little of the juice onto a saucer and leave it to cool for 30 seconds. Push it with your finger and if it wrinkles, the compote is ready.
Ladle into sterilised jars and seal.
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- Put stoned cherries in pan with water
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- Boil until softened
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- Add sugar
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- Boil until cherries collapse
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- And juice is thick and syrupy
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- Ladle into sterilised jars
Cherry Compote is delicious with (just about everything but try) pancakes for breakfast or over a slice of cheesecake.
Serve Cherry Compote with Pancakes
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