SIMPLE TART CHERRY COMPOTE
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
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
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
SWEET CHERRY COMPOTE
Number Of Ingredients 5
Steps:
- Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan. Add the vanilla pod, sugar, and 1/4 cup water. Over medium heat, cook the mixture, without stirring, until it's caramelized to an amber color. Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
- While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a "slurry" and will help thicken the fruit juices).
- When the sugar is an amber brown, add the cherries, and swirl the pan again. Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened. (The caramel will seize up and harden at first; don't worry, it will remelt.) Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat. Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often. Cook a few more minutes, until thickened. Transfer the cherries to the bowl, pour the liquid over them, and stir to combine. Let cool completely.
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
Funny enough I didn't find a similar recipe here so I decided to post it. Serve over cheesecake.
Provided by Bethania
Categories Fruit Filling Recipes
Time 45m
Yield 18
Number Of Ingredients 4
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.
Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.6 g, Fat 0.1 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0 g, Sodium 3.3 mg
SWEET CORN FRITTATA WITH CHERRY TOMATO COMPOTE
There's no better way to use up everything in your fridge than a frittata. I love this version because it celebrates two of my favorite summertime treats: sweet corn and tomatoes. The corn adds the perfect texture while the jam-like tomato compote adds a wonderful sweetness.
Provided by Andrea Bemis
Categories HarperCollins Summer Frittata Egg Corn Tomato Tree Nut Free Wheat/Gluten-Free Vegetarian Dinner Lunch Breakfast Brunch
Yield 4-6 servings
Number Of Ingredients 17
Steps:
- Make the compote:
- Heat the oil in a medium-sized skillet over medium heat. Add the garlic and cook, stirring often, for about 1 minute. Add the tomatoes and cook, stirring occasionally, for about 2 minutes longer. Pour in the wine and cook until the wine is reduced by about half. Add the basil, salt, and pepper and continue to cook, stirring occasionally, until the tomatoes burst and become fragrant, 5 to 8 minutes. Remove from the heat and set aside the tomatoes in a bowl.
- Make the frittata:
- Position an oven rack about 3 inches from the top and preheat the broiler.
- In a 10-inch cast-iron skillet over medium, heat 1 tablespoon of the cooking fat. Add the diced white part of the scallions and the minced garlic and cook, stirring often, until fragrant, about 3 minutes. Add the potato and continue to cook, stirring occasionally, until the potato softens, about 10 minutes. Add the corn and continue to cook for about 2 minutes longer.
- In a large bowl, whisk together the eggs, red pepper flakes, and half the feta cheese. Pour the egg mixture over the veggie mixture in the skillet and top with the remainder of the cheese. Stir in the potato mixture and the scallion greens.
- Wipe out the skillet and, over medium-high, heat the remaining 1 tablespoon of cooking fat. Cook the frittata, lifting up the cooked egg around the edges with a rubber spatula to let the uncooked eggs flow underneath, 2 to 3 minutes. Reduce the heat to medium and cook, giving the pan a shake now and again, until the eggs are mostly set but the center is still slightly jiggly, 3 to 5 minutes more.
- Transfer the frittata to the oven and broil until the top is golden brown, 2 to 3 minutes (keep a close eye on the frittata, as it can easily burn). Serve topped with the tomato compote.
CRANBERRY-CHERRY COMPOTE
Dark sweet cherries and apple cider lend sweetness and depth to this bourbon-and-black-pepper-spiked cranberry sauce.
Provided by Anna Stockwell
Categories Cranberry Cherry Fruit Kid-Friendly Small Plates
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Bring cranberries, cherries, brown sugar, cider, and pepper to a boil over high heat in a medium saucepan. Cook 2 minutes, stirring occasionally, then stir in bourbon. Reduce heat, bring to a simmer, and cook, stirring often and pushing fruit against the side of the pan with the back of a wooden spoon to break apart slightly, until thick and syrupy, about 25 minutes more. Let cool completely.
- Do Ahead
- Sauce can be made 5 days ahead; cover and chill. Bring to room temperature before serving.
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SIMPLE CHERRY COMPOTE (4 INGREDIENTS!)
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4.7/5 (3)Category Appetizer, Breakfast, DessertCuisine AmericanTotal Time 20 mins
- 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.
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4.1/5 (74)Estimated Reading Time 1 minServings 2
- Bring all ingredients to a boil in a large heavy saucepan; reduce heat to medium-low. Simmer until cherries are softened and start to release juices, about 10 minutes. Using a slotted spoon, transfer cherries to a medium heatproof bowl.
- Simmer juices until thick enough to coat the back of a spoon, 15–20 minutes. Pour reduced syrup over cherries. Serve warm.
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