FLATHEAD CHERRY COMPOTE
This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water.
Provided by DarlisJ
Categories Side Dish Sauces and Condiments Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.
Nutrition Facts : Calories 68.1 calories, Carbohydrate 16.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 15.3 g
CHERRY COMPOTE
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
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
BLACK CHERRY BURGUNDY COMPOTE
From "Enjoying the Art of Canadian Cooking" by Jehane Benoit. This would also make a fantastic ice cream topping or cherry pie filling.
Provided by FLKeysJen
Categories Dessert
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207.3, Fat 0.3, SaturatedFat 0.1, Sodium 1.4, Carbohydrate 44.7, Fiber 3, Sugar 35.9, Protein 1.6
BLACK CHERRY COMPOTE
(COMPOTE DE CERISES NOIRES) When in season, fresh cherries can be used in place of the frozen ones.
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
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.)
CHERRY COMPOTE
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
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
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
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.)
POTLUCK CHERRY COMPOTE
I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 24 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.
Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.
EASY CHERRY COMPOTE
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
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
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