Perfect on pancakes, waffles, oatmeal or to top ice cream, this 2-ingredient cherry compote comes together in minutes and is great way to use those delicious summer fruits!
I've been obsessed with cherries since I was a child.
Those little red orbs seemed to be available so fleetingly (in North America and the UK, cherry season runs roughly from June until the end of August) that they always felt like a treat whenever we got our hands on them.
To be honest, they don't usually make it further than out of the paper bag and straight into my mouth, but on those rare occasions when I have more than I can use, simple cherry compote is what I make.
And here's why: it's so versatile and can be used as the perfect topping for any number of breakfasts and sweet desserts, such as pancakes, waffles, oatmeal and ice cream. You can even use it as a filling for black forest cake!
Plus, it uses 2 simple ingredients, takes less than 20 minutes to make and can be stored in the fridge or freezer for later, so you can be reminded of those sweet summer cherries long after they're gone! Give it a try.
(Psst: If you're looking for another simple summer dessert, I recommend my vegan strawberries and cream.)
What is cherry compote made of?
Cherries - Fresh fruit works best and any variety will do, such as regular, Rainier or tart cherries. I haven't tried this recipe with sour cherries, but I believe you can use them - just be sure to add more sugar as they aren't as sweet! Frozen cherries can also be used.
Sugar - You only need a little sugar as cherries are naturally sweet! I use brown sugar or coconut sugar as I love the taste, but any can be used. You could also use liquid sweeteners such as maple syrup.
Almond extract and kirsch (both optional) - Not essential, but I recommend adding them for a great boost of flavour. If you can't find kirsch, other fruit liqueurs or brandy will work. In a pinch, you can even use whisky (although it does give a slightly smoky/peaty flavour).
How do you eat compote?
You can eat this fresh cherry sauce on its own with a spoon (I may or may not have eaten it out of the jar), or as a topping on any of the following:
- Pancakes
- Waffles
- Oatmeal or baked oatmeal
- Plain yogurt
- Chocolate or vanilla ice cream
- French toast
Compote can also be used as a filling for baked goods, such as pies or cakes, or to top cheesecake.
In addition, compote can be used as a sauce for savory dishes, such as a roast dinner.
How to make
Using a sharp knife, cut 1lb cherries in half and remove cherry pits (you can use a tool to do this, or your hands) and stems.
Add cherries to a medium saucepan with 2 tablespoon sugar, cover and bring to a boil on medium-high heat.
Reduce heat until cherries are gently but enthusiastically bubbling, and cook them in their own juices for 12-14 minutes - stirring occasionally - until broken down.
Remove from heat. If using, stir in ½ teaspoon almond extract and/or 1 teaspoon kirsch.
Allow compote to cool to room temperature before pouring into a glass jar with a lid. Store in the fridge until needed (compote will thicken slightly as it cools).
Check out my breakdown of how to make cherry compote.
Expert tips
For thicker compote - Sometimes I like my compote thicker and jam-like, such as when I'm using it in a cake (my black forest cake, for example). Just add 1 tablespoon of cornstarch to the cherry mixture and it will thicken the compote as it cooks.
Boost the flavour with almond extract and kirsch - Both do a great job of enhancing the natural flavour of the cherries, and I particularly recommend using kirsch if you're intending to use the compote as a filling for black forest cake, which is traditionally kirsch-infused.
Storage
Store homemade cherry compote in an airtight container (ideally a clean glass jar) in the fridge for up to one week.
It can be frozen in a sealed container or bag for up to 3 months.
FAQs
You can use frozen cherries to make homemade compote! This is a great solution during times of the year when cherries aren't in season. Do note, your compote may end up slightly more watery if you use frozen cherries.
You can eat fruit compote either hot or cold! That's what makes it such a great topping for breakfasts and desserts.
Eat this compote with...
Easy 2-Ingredient Cherry Compote
Ingredients
- 1 lb cherries
- 2 tablespoon sugar (any works, but I like brown sugar or coconut sugar)
Optional add-ins
- ½ teaspoon almond extract (adds a delicious flavour)
- 1 teaspoon kirsch or other fruit liqueur
Instructions
- Cut 1lb cherries in half and remove pits (using a cherry pitter tool or your hands) and stems.
- Add cherries to a medium pot with 2 tablespoon sugar, cover and bring to a boil.
- Reduce heat until cherries are gently but enthusiastically bubbling, and cook for 12-14 minutes - stirring occasionally - until broken down.
- Remove from heat. If using, stir in ½ teaspoon almond extract and/or 1 teaspoon kirsch.
- Allow to cool before pouring into a glass jar with a lid. Store in fridge until needed (compote will thicken slightly as it cools).
Notes
Nutritional information per serving
If you’ve tried this easy cherry compote recipe, please leave a comment or tip for others below.
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