Black Cherry Compote Recipes

EASY CHERRY COMPOTE

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

SIMPLE TART CHERRY COMPOTE

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

CHERRY COMPOTE

Steps:

• Combine cherries, sugar, and cornstarch in a saucepan over medium heat. Stir constantly and bring to a boil.
• Reduce heat slightly and simmer until mixture becomes translucent, about 5 minutes.
• Remove from the heat and stir in lemon juice. Let cool to room temperature before serving, 30 minutes to 1 hour. Store in the refrigerator.

FRESH CHERRY COMPOTE

Steps:

• Cool the compote: Remove the pan from the heat and stir in the vinegar. Pour into a clean glass jar, let cool to room temperature, cover with the jar's lid and refrigerate. The compote will keep, refrigerated for up to 1 week. It can be frozen for up to 12 months.

BLACK CHERRY COMPOTE

Steps:

• Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. (Can be made 3 days ahead. Cover and chill. Serve at room temperature.)

CORNMEAL CAKE WITH BLACK CHERRY COMPOTE

Steps:

• Preheat oven to 350°F. Butter 9 x 5x 2 1/2-inch metal loaf pan. Dust with cornmeal; tap out excess. Scrape seeds from vanilla bean into heavy medium saucepan; add bean. Add milk, butter, lemon peel and salt. Bring to simmer, stirring until butter melts. Remove from heat. Gradually whisk in 1 cup cornmeal. Transfer to medium bowl. Mix in honey and 3 tablespoons sugar. Cool to just lukewarm, stirring occasionally, about 10 minutes. Discard vanilla bean. Whisk in yolks.
• Using electric mixer, beat egg whites in large bowl until foamy. Sprinkle remaining 2 tablespoons sugar over whites and beat until medium-soft peaks form. Gently fold whites into cornmeal mixture in 2 additions. Pour batter into prepared pan.
• Bake cake until top cracks and tester inserted into center comes out with a few moist crumbs attached, about 45 minutes. Cool cake in pan on rack (cake will fall in center). Turn out onto plate. Using sharp serrated knife, cut cake into 3/4-inch-thick slices. Place 1 slice on each plate. Top with Black Cherry Compote.

BLACK CHERRY BURGUNDY COMPOTE

Steps:

• Add cherries to a sauce pan with honey and wine. Cook over low heat until red juice oozes out of the cherries.
• Turn up heat to medium high and stir in cornstarch, orange juice and rum. Keep stirring until mixture is creamy and transparent.
• Serve hot or cold with hot biscuits.

CHERRY COMPOTE

Steps:

• In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
• Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.