This super quick and easy 4 ingredients Cherry Compote is made in 20 minutes only. It is a deliciously fresh and fruity sauce that is perfect over pancakes, waffles, yogurt, ice cream or any of your favourite cakes and desserts!
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Why we love this recipe
This easy cherry compote recipe is super simple to make yet packed with flavours! It is a super versatile recipe that can be served warm or cold over your favourite breakfast like pancakes or french toast, yogurt, vanilla ice cream, cake, cheesecake... or straight from the bowl with a spoon!
What is a Compote
A fruit compote is a thick and chunky sauce made from a fruit cooked on the stove with sugar and usually lemon juice. The fruits are cooked until they turn soft and their juices have thickened.
More fruit compotes to try:
Ingredients
Scroll down to recipe card below for all quantities
What is Cherry Compote made of:
- Cherries: you can use fresh cherries or simply frozen cherries like I did. I recommend using pitted cherries, though you could technically keep the pit if preferred. Choose a sweet cherry variety fruit a sweeter compote, or a more sour cherry if that's the taste you are after.
- Sugar: caster sugar or fine white granulated sugar. Depending on the natural sweetness of the cherries and your personal taste, you might need to adjust the quantity of sugar slightly.
- Lemon Juice: to balance the flavour, help thicken and preserve the compote. For a sweeter flavour, you could also use orange juice though it contains less pectin than lemon juice so the compote won't thicken as much.
- Vanilla Extract: optional, but a great way to boost the flavours of your cherry compote.
- Water (if required): depending on how ripe your fruits are, you might need to add a little bit of water to start cooking the compote. If the cherries seem to burn quickly (you notice lots of steam or smoke, or they turn brown straight away), add the water.
How to make Cherry Compote step-by-step
If using frozen pitted cherries, start by placing them in a large bowl and leave to thaw at room temperature until they are soft. Strain the fruits to remove any excess water before making the compote.
I keep the cherries whole for a chunkier sauce. If you want a thinner sauce, you can chop the cherries in half or quarters first.
- Photo 1: Place the pitted cherries, sugar, vanilla and lemon juice in a medium saucepan.
- Photo 2: Stir with a heat-proof spatula and turn on low heat.
- Photo 3: Cook for 15 to 20 minutes, occasionally stirring to make sure the fruits don't burn or stick to the bottom of the saucepan. If the fruits seem to burn at the start, either reduce the heat or add a little bit of water (a tablespoon at the time).
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- Photo 4: Leave to simmer until the cherries are very soft and the juices have thickened into a syrup.
The exact cooking time can vary based on the fruit ripeness, natural sugar content, size and exact heat of your stove. You can cook the compote for more or less time based on the compote texture you are after too.
- Remove from the heat and allow to cool down at room temperature for 30 minutes (or use straight away if serving warm). Transfer into an airtight container or glass jars and place in the fridge to store until ready to use. Use within a week.
Recipe FAQs
Absolutely, I used frozen cherries to make this batch of cherry compote for ease (and cost saving!). Simply thaw and drain of any extra water before using. I don't recommend using canned cherries or any type of cherries that are stored in syrup (like preserved morello cherries).
Yes, you could actually keep the cherry pits depending on how you plan on using the compote! Simply note that the recipe is based on a weight of cherries that have been pitted, so you will need more un-pitted cherries to get the same amount of compote.
Yes, although the sugar will help the fruit caramelise as well as preserve the compote. For a refined-sugar free recipe, you could use honey or maple syrup instead of caster sugar. Make sure to adjust the cooking time since you are adding a liquid to the recipe.
How to use Cherry Compote
- As a sweet breakfast topping: over pancakes, waffles, Brioche french toast, oatmeal, Croissant French Toast Bake or granola.
- Over ice cream and yogurt, inside Crêpes or on top of baked desserts like Cherry Clafoutis or Cherry Tartlets.
- Used as a topping or a filling for cakes and cheesecakes. It would make a delicious topping for a simple pound cake or French Yogurt Cake for example. It is also great combined with chocolate desserts like a simple Chocolate Fondant Cake!
Tips & Troubleshooting
- How to thicken a compote: a compote should naturally thicken as the juices from the fruits reduce on the stove. If your compote is quite watery, it usually means it is not cooked enough. The compote will also continue to thicken as it cools down.
- What texture should the cherry compote have: It really simply depends on preference and how you want to use the compote! For a chunky compote, keep the cherries whole and stop cooking as soon as soft. For a thinner compote, simply cut the cherries in half or quarter and cook for longer until the fruits have mostly dissolved.
- How to pit fresh cherries: If you have one, simply use a cherry pitter. If you dont have one, a good trick is to use a stiff straw (like a plastic or metal straw). Simply press the straw through the cherries from the top where the stem has been removed to push out the pit.
Storing & Freezing
Storing: keep in the fridge in an airtight container (you can cover it with cling wrap) or sealed jar. It is best used within a few days but will last for up to a week.
Freezing: freeze the whole batch in a freezing bag or freezer-friendly container. Alternatively, you can freeze individual portions in an ice tray. Thaw at room temperature or in the fridge, or defrost in the microwave. If a bit watery, you might want to re-cook the compote for a few minutes.
Preserving: this recipe is too low in sugar to be preserved or canned.
I am so excited to share that my debut cookbook
"Bite-Sized French Pastries for the Beginner Baker"
is now available for purchase!
Recipe
Cherry Compote
Ingredients
- 500 gr Pitted Cherries, fresh or frozen (thawed)
- 50 gr Caster Sugar
- 30 ml Lemon Juice
- 1 teaspoon Vanilla Extract, optional
Instructions
- If using frozen pitted cherries, start by placing them in a large bowl and leave to thaw at room temperature until they are soft. Strain the fruits to remove any excess water before making the compote.
- Place the pitted cherries (see note 1), sugar, lemon juice and vanilla (optiona) in a medium saucepan. Stir with a heat-proof spatula and turn on low heat.
- Cook for 15 to 20 minutes (see note 2) or until the cherries are very soft and the juices have thickened into a syrup. Occasionally stir to make sure the fruits don't burn or stick to the bottom of the saucepan. If the fruits seem to burn at the start, either reduce the heat or add a little bit of water - a tablespoon at the time.
- Remove from the heat and allow to cool down at room temperature for 30 minutes (or use straight away if serving warm). Transfer into an airtight container or glass jars and place in the fridge to store until ready to use. Use within a week.
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Notes
- I keep the cherries whole for a chunkier sauce. If you want a thinner sauce, you can chop the cherries in half or quarters first.
- The exact cooking time can vary based on the fruit ripeness, natural sugar content, size and exact heat of your stove. You can cook the compote for more or less time based on the compote texture you are after too.
Nutrition (per serving)
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