Cherry Compote

Picking up some compote from a glass bowl with a spoon, seen from above.

5 from 1 vote

This super quick and easy 4 ingredients Cherry Compote recipe is made in about 20 minutes only. It is a deliciously fresh fruity sauce for pancakes, waffles, yogurt, ice cream or any of your favourite cakes and desserts!

Prep Time5

Cook Time15

Total Time20

Course: Dessert

Cuisine: French

Servings: cup

Calories: 526kcal

Author: Sylvie

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.

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