Cherry Compote Food

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EASY CHERRY COMPOTE



Easy cherry compote image

This rich compote makes a perfect addition to pancakes for brunch

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Condiment, Dessert, Treat

Time 1h5m

Yield Makes 3 x 450g jars

Number Of Ingredients 4

1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
500g jam sugar (the one that has pectin added)
juice ½ lemon
4 tsp brandy

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.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

SIMPLE TART CHERRY COMPOTE



Simple Tart Cherry Compote image

Tart cherries are hard to find where I live but when we occasionally come across them, we look forward to making this recipe to put over local vanilla bean gelato. Sweet and tart all at the same time. Also delicious on ice cream, pound cake, pancakes, Greek yogurt... The options are endless! It's the taste of summer for our family! Keeps up to 3 days in the fridge.

Provided by trixie_stardust73

Categories     Side Dish     Sauces and Condiments Recipes

Time 44m

Yield 9

Number Of Ingredients 6

¾ cup water
½ cup white sugar
¼ teaspoon ground cinnamon
3 ½ cups pitted tart cherries
2 tablespoons water
2 tablespoons cornstarch

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.

Nutrition Facts : Calories 80.1 calories, Carbohydrate 20.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.6 g, Sodium 2.6 mg, Sugar 16.2 g

VANILLA GELATO WITH CHERRY COMPOTE



Vanilla Gelato with Cherry Compote image

Provided by Food Network

Categories     dessert

Time 3h30m

Yield 4 cups gelato

Number Of Ingredients 10

2 1/2 cups milk
1 1/2 cups heavy cream
1 1/4 cups sugar
1/2 vanilla bean, scraped
10 large egg yolks
Pinch salt
Ice water, for chilling
4 cups cherries, pitted
1 tablespoon sugar, or more as needed
2 to 3 tablespoons dark rum

Steps:

  • For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine.
  • Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves.
  • When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon.
  • Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour.
  • Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover.
  • Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made.
  • For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol.
  • Serve the gelato with the warm compote.

RHUBARB CHERRY COMPOTE



Rhubarb Cherry Compote image

This can be a make ahead or chill for an hour recipe. It is from the Canadian Living May 2007 issue.

Provided by Chef at Heart

Categories     Cherries

Time 20m

Yield 1 cup

Number Of Ingredients 4

1 cup rhubarb, 1 inch slices, fresh o.r. frozen
1 cup cherries, jarred and pitted, frozen can be used
1/4 cup sugar, granulated
1 teaspoon lemon juice

Steps:

  • In a saucepan bring all ingredients to a boil over med-high heat stirring often.
  • Reduce heat cover and simmer 7 minutes, stirring occasionally.
  • Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
  • Remove to bowl and refrigerate 1 hour or up to 2 days.

Nutrition Facts : Calories 311.7, Fat 0.5, SaturatedFat 0.1, Sodium 4.9, Carbohydrate 79.2, Fiber 5.3, Sugar 70, Protein 2.6

SIMPLE CHERRY COMPOTE



Simple Cherry Compote image

Super simple to make and incredibly versatile for breakfast, appetizers, or dessert, this cherry compote makes for one fine condiment!

Provided by Kathryn

Categories     Appetizer     Breakfast     Dessert

Time 20m

Number Of Ingredients 4

3 cups cherries, washed, pitted & halved
1/2 cup orange juice
1/3 cup granulated sugar
1/4 teaspoon vanilla extract

Steps:

  • Place cherries, orange juice, and sugar in a saucepan under medium heat. Cook for 7-8 minutes until cherries begin to soften.
  • Using a fork or potato masher, mash approximately half of the cherries (or more depending on your preferred consistency). Cook on medium heat for another 10 minutes or so until juices start to thicken. Stir occasionally.
  • Remove from heat, stir in vanilla extract, and either serve warm or wait until completely cool before sticking in the refrigerator. You can eat warm, room temperature, or cold. Compote will store well in a glass jar for up to 10 days.

CHERRY COMPOTE



Cherry Compote image

This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt.

Provided by Martha Stewart

Time 45m

Yield Makes 1 cup

Number Of Ingredients 5

1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper

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.

Nutrition Facts : Calories 66 g, Fiber 1 g

CHERRY COMPOTE



Cherry Compote image

Because fresh fruit was once scarce in Sweden during the winter, compotes stewed from dried fruits (mixed with a little alcohol to take the nip off the cold) are traditional at Christmas julbord. Here, dried cherries simmered with red wine and Port are subtly spiced with cinnamon and black pepper. This pairs well with cheese. Also wonderful over ice cream or cake. Compote can be made 2 days ahead and cooled completely, uncovered, then chilled, covered. Bring to room temperature before using. Taken from Epicurious.com and posted for ZWT.

Provided by alligirl

Categories     Dessert

Time 25m

Yield 1 2/3 cups, 6 serving(s)

Number Of Ingredients 8

1 1/2 cups dried sour cherries (9 oz)
2/3 cup ruby port
3/4 cup dry red wine
6 tablespoons sugar
1 cinnamon stick (2 - 3 inches in length)
3/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons red wine vinegar

Steps:

  • Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
  • Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
  • Remove from heat and cover, then let stand 15 minutes. Serve warm.

Nutrition Facts : Calories 119.8, Sodium 3.7, Carbohydrate 17.9, Fiber 0.1, Sugar 14.8, Protein 0.1

FRESH CHERRY SAUCE



Fresh Cherry Sauce image

Fresh Cherry Sauce (cherry compote!) is one of my favorite way to cook with fresh cherries. It's a super easy to make and versatile summer recipe that is delicious spooned over everything from ice cream to grilled meat.

Provided by Kristen Stevens

Categories     Dessert

Time 15m

Number Of Ingredients 5

2 packed cups of pitted cherries (1 lb.)
½ cup water (divided)
2 tablespoons coconut sugar (or prefered sweetener)
A pinch of salt
1 teaspoon tapioca starch or cornstarch

Steps:

  • Cut half the pitted cherries in half. Leave the other half whole.
  • Add the pitted cherries, ¼ cup of the water, sugar, and salt to a small pot and bring it to a boil over high heat. Lower the heat to medium and simmer for 5 minutes, or until the cherries are soft.
  • Whisk the tapioca starch with the remaining ¼ cup of water and add it to the pot. Stir until it thickens then remove the pot from the heat.

Nutrition Facts : ServingSize 2 tablespoons, Calories 16 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 6 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g

CHERRY COMPOTE



Cherry Compote image

Categories     Sauce     Dessert     Kid-Friendly     Low Sodium     Cherry     Brandy     Summer     Chill     Vegan     Simmer     Bon Appétit     Small Plates

Yield Makes about 3 1/2 cups

Number Of Ingredients 6

1 cup cherry cider or berry juice
1 cup dried tart cherries
1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved
1/2 cup sugar
2 tablespoons brandy
2 teaspoons cornstarch

Steps:

  • Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes.
  • Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

WAFFLES WITH PEAR-CHERRY COMPOTE



Waffles With Pear-Cherry Compote image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 23

1 cup 2 percent cottage cheese
2 tablespoons sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
3 Bosc pears, peeled and cut into small chunks
1/3 cup dried cherries
Juice of 2 oranges (about 1 cup)
2 tablespoons sugar
2 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
Pinch of salt
1 1/4 cups milk
1 cup 2 percent cottage cheese
2 large eggs
1/2 teaspoon vanilla extract
Grated zest of 1/2 orange
2 tablespoons unsalted butter, melted and cooled slightly
Cooking spray

Steps:

  • Make the creamy topping: Combine the cottage cheese, sugar, milk and vanilla in a food processor and puree until smooth. Cover and refrigerate until ready to serve.
  • Make the compote: Melt the butter in a saucepan over medium heat. Add the pears and cook until the edges brown, about 2 minutes. Add the dried cherries, orange juice, sugar and 1/3 cup water. Bring to a simmer and cook until syrupy, about 5 minutes; set aside.
  • Make the waffles: Preheat the oven to 250 degrees F. Whisk the flour, oats, sugar, baking powder, baking soda, ginger and salt in a large bowl. Whisk the milk, cottage cheese, eggs, vanilla and orange zest in another bowl (it will be lumpy), then whisk into the flour mixture until just combined. Whisk in the melted butter.
  • Preheat a waffle iron and spray with cooking spray. Ladle in some batter (about 1/2 cup, depending on your waffle iron) and cook until crisp. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining batter. Top the waffles with the creamy topping and compote.

CHERRY COMPOTE



Cherry Compote image

Categories     Condiment/Spread     Sauce     Fruit     Dessert     Christmas     Cherry     Port     Red Wine     Winter     Gourmet     Fat Free     Kidney Friendly     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 1 2/3 cups

Number Of Ingredients 8

1 1/2 cups dried sour cherries (9 oz)
2/3 cup ruby Port
3/4 cup dry red wine
6 tablespoons sugar
1 (2- to 3-inch) piece of cinnamon stick
3/4 teaspoon black pepper
2 teaspoons cornstarch
2 teaspoons red-wine vinegar

Steps:

  • Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat. Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute. Remove from heat and cover, then let stand 15 minutes. Serve warm.

CHERRY COMPOTE



Cherry Compote image

Provided by Pierre Franey

Categories     dessert

Time 15m

Yield 8 servings

Number Of Ingredients 5

1/2 cup vodka
1/2 cup honey
1 orange cut into 10 slices
2 sticks cinnamon (each about 2 inches long)
2 pounds pitted cherries

Steps:

  • Combine vodka, honey, orange and cinnamon in saucepan over medium-high heat, and bring to boil. Add cherries, cover, reduce to simmer and cook for 2 minutes. Transfer mixture to storage container, and allow to cool. Serve over poundcake.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 0 grams, Carbohydrate 38 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 33 grams

WARM BERRY COMPOTE



Warm berry compote image

Treat yourself to this fruity compote - so good you'll want it with everything

Provided by Good Food team

Categories     Dessert, Treat

Time 10m

Number Of Ingredients 6

knob of butter
2 tbsp caster sugar
1 tsp vanilla extract
200g punnet raspberry
200g punnet blueberry
vanilla ice cream , to serve

Steps:

  • Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

Nutrition Facts : Calories 233 calories, Fat 11 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 32 grams carbohydrates, Sugar 7 grams sugar, Fiber 11 grams fiber, Protein 4 grams protein, Sodium 31 milligram of sodium

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In a small saucepan, cook the cherries with sugar and ⅓ cup of water. Bring to a boil and stir over high heat until all the sugar is dissolved and …
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From bssmelb.org


CHOCOLATE ANGEL FOOD CAKE WITH SWEET CHERRY COMPOTE - LCBO
To make Sweet Cherry Compote, set aside ½ cup (125 mL) pitted cherries. Place remaining cherries, sugar, wine, cinnamon sticks, cloves and orange peel in a large saucepan and set over medium-high heat. Cover and bring mixture to a boil, stirring occasionally. Reduce heat to medium-low and simmer gently, covered, stirring occasionally, until cherries are very tender, …
From lcbo.com


SOUR CHERRY COMPOTE, PRESERVES | POLISH FOOD | ONLINE ...
Sour cherry Compote, tasty Polish Food, online grocery store. Compotes are the traditional fruit drinks made from cooked fresh or dried fruit. We classify them as a group of fruit preserves. In Central and Eastern Europe, you can spot them at the table in addition to almost every lunch. Poles and Ukrainians drink them traditionally drunk during holidays such as Christmas Eve. …
From fabko.com


ALMOND PANNA COTTA WITH CHERRY COMPOTE RECIPE | KITCHEN ...
For the cherry compote: While the panna cotta sets, combine the cherries, cherry preserves, sugar, balsamic vinegar and 1/2 cup water in a saucepan. Bring to a boil over high heat, and then reduce to medium-high heat and continue to boil until the mixture becomes syrupy, about 18 minutes. Remove from the heat and cool (it will continue to thicken as it cools). Cover …
From kitcheninfinity.com


SWEET CHERRY COMPOTE RECIPE - JUGGLING REAL FOOD AND REAL LIFE
Put water in a medium saucepan. Stir in honey, cornstarch and lemon juice. Mix well. Bring to a boil over medium heat, stirring constantly. Continue to cook, stirring, until thick and clear. Reduce heat. Stir in cherries, lemon juice, and nutmeg. Heat until cherries are hot. Remove from heat.
From jugglingrealfoodandreallife.com


COMPOTE CHERRY - B2B.SOBUCKY.COM
Super Aromas | Food flavours Cherry with pulp flavour, compote taste Average dosage: 0,3 - 1,8 g/kg Solubility in water: No TPD: Yes * Please see MSDS attached for more information Capacities: 10 ml, 100 ml, 250 ml, 500 ml, 1L, 5 L, 20 L Packaging material: PET, HDPE Cap: childproof, tamperproof, induction sealing
From b2b.sobucky.com


16 BEST CHERRY COMPOTE IDEAS | CHERRY COMPOTE, COOKING ...
Nov 15, 2018 - Explore Kathy Chrispell's board "Cherry compote" on Pinterest. See more ideas about cherry compote, cooking recipes, food.
From pinterest.ca


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