Cherry Compote
This cherry compote is one of those ridiculously simple recipes that makes just about any dessert better. Fresh cherries are gently cooked with sugar until they release their juices and soften ever so slightly, then a little cornflour slurry thickens everything into a glossy, jammy sauce.
I originally made this to spoon generously over my panna cotta, and the combination is SO good. The slightly tart, juicy cherries cut nicely through the rich vanilla cream, adding a burst of delicious fruity flavour.
But don’t stop there! I’ve been known to eat this on everything from oats to toast, and it’s particularly handy to have sitting in the fridge when you need to make something feel a little more special.
Best of all, it takes about 20 minutes and requires just four ingredients.
Why You’ll Love This Cherry Compote
- Ridiculously easy. Add everything to a saucepan, let the cherries do their thing, then thicken the juices with a quick cornflour slurry.
- Ready in about 20 minutes. There’s no lengthy jam-making process involved.
- The cherries stay intact. We want them softened and juicy but not completely broken down so they add amazing texture to whatever they’re paired with.
- Great for making ahead. Make a batch and keep it in the fridge for whenever the cherry-compote urge strikes.
- Only four ingredients. Cherries, sugar, cornflour and water. That’s it!
Ingredients and Notes
- Cherries – You’ll need approximately 500g of fresh cherries. Make sure they’re pitted before they go into the pan.
- Caster sugar – Just 50g helps draw out the cherry juices and creates a sweet, glossy sauce without completely overpowering the fruit.
- Water – A small splash gets everything going as the cherries begin to cook and release their own juices.
- Cornflour – Also known as cornstarch, this thickens the cherry juices slightly and gives the compote its lovely jammy consistency.
How to Make Cherry Compote
- Combine the cherries and sugar. Place the pitted cherries in a heavy-based saucepan and sprinkle over the caster sugar. Add 2 tablespoons of water.
- Cook the cherries. Place over low-medium heat and cook until the cherries release plenty of juice and begin to break down slightly while still remaining mostly intact. We’re looking for something jammy but still relatively loose!
- Make a cornflour slurry. Combine equal parts cornflour and water in a bowl, mixing until smooth.
- Thicken the compote. Pour the slurry into the cherries while stirring constantly to prevent clumping. The juices should begin to thicken almost immediately.
- Cool. Transfer the finished compote to a bowl or sterilised jar and allow it to cool before storing or serving.
My Top Tips
- Pit the cherries first. Nobody wants to discover a cherry pit halfway through dessert!
- Keep the heat relatively gentle. Low-medium heat gives the cherries time to soften and release their juices without completely breaking apart.
- Mix the cornflour with water first. Adding cornflour directly to the hot cherries can leave you with lumps.
- Remember it thickens as it cools. Don’t keep cooking because it looks slightly looser than you’d like while hot.
What to Serve with Cherry Compote
My number one recommendation is my panna cotta recipe. The creamy vanilla panna cotta and juicy, slightly tart cherries were literally made for each other, and it’s how I originally served this compote.
But cherry compote is absolutely not limited to panna cotta. Try it:
- Spooned over vanilla and tahini ice cream
- With Greek yoghurt and granola
- Over porridge or overnight oats
- Spread onto toast
- With pancakes or French toast
- Alongside a simple vanilla or chocolate cake or with my chocolate mousse
- Straight from the fridge with a spoon because you’re an adult and nobody can stop you
How to Store
Once cool, transfer leftover compote to a clean airtight container or sterilised jar and keep it in the fridge for up to 2 weeks. That long fridge life is one of the reasons I love making a full batch even if I’m only using a few spoonfuls for panna cotta! The leftovers are excellent on oats, toast, and all manner of desserts.
Cherry Compote
Ingredients
- 1 punnet of cherries pitted – approx 500g
- 50 g caster sugar
- 1 tbsp corn starch
- 1 tbsp water
Instructions
- Place the cherries in a heavy pan and sprinkle over the sugar and splash of water (2 tbsp)
- Over a low-medium heat, cook for 12-15 minutes until the cherries have released their juices, have broken down ever so slightly (yet remain intact) and you have a jammy, loose sauce.
- Make a corn starch slurry by combining the corn starch and water, then quickly pour into the cherries mixing constantly for a moment until combined – you’ll find the compote thickens slightly here.
- Transfer to a bowl or sterilised jar and allow to cool.
