Name: Spiced Cherry Compote
Prep time: 20 min
Cook time: 12 min
Ingredients: 4 cups fresh cherries - pitted; 1 cup water or juice (can substitute brandy or other alcohol); ½ cup granulated sugar; ½ tsp cinnamon; ½ tsp nutmeg; ½ tsp cardamom; 2 tbsp cornstarch; 2 tbsp water

Spiced Cherry Compote – The Jewel of Cherry Season

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Cherry Compote – The Perfect Accessory

I always get excited when I see fresh cherries start showing up in the produce department! Visions of cherry pie, cherry smoothies, and cherry cheesecake run through my head in marathon fashion. I love strawberries and blueberries, but I typically find those year round as they are often imported. But cherries are much harder to find out of season so I sometimes have to substitute frozen cherries in the winter.

Because of that, from around April to about August, I will make several batches of spiced cherry compote to enjoy on top of desserts, meats, or mixed in with savory sides; then freeze some of this amazing concoction (it will stay delicious for about a year) so we can enjoy the bright flavor of cherries all year long.

It’s All About the Pits

The biggest complaint I hear about using fresh cherries is the pits. I agree they can be a bit tedious, but they truly are worth it for the flavor they bring! The easiest way to pit cherries is with a cherry pitter. These pitters are fairly small so they don’t take up a lot of room in the gadget drawer, and they really do save a lot of time (hear the pitter patter of my gadget loving heart?).

But if you don’t use fresh cherries often, or if you just don’t want another gadget laying around, there are several other ways to get the job done (although they are a little messier so wear your apron!). You can use a chopstick to push through the stem end of the cherry (after you have removed the stem) and pop the pit out on the other side.

Another method to get out the pits is to cut the cherry in half (similar to an avocado) and pull the two halves apart. The pit will stick to one side and you can pull it out with your fingers or the tip of your knife.

Making Cherry Compote

Once you have your cherries pitted, the rest is easy! Simply add sugar, water or other liquids such as juices or alcohol (brandy, rum or bourbon work well), and any spices you want to incorporate to your cherries in a medium saucepan. Bring to a boil, then reduce to medium-low temperature and simmer for about 8 minutes, until cherries are tender. Mix cornstarch and water together and add to the cherries and simmer for another 2-4 minutes to thicken.

Cheesecake, yogurt, ice cream with cherry compote

Allow to cool, then top your favorite dessert. It also brings a delightful tart sweetness to sides like risotto and to meats like pork or chicken, or it can be used inside tarts or hand pies. This spiced cherry compote will keep for about two weeks in the fridge, or up to a year in the freezer.

Spiced Cherry Compote Pin — Don’t Forget to Pin for Later!

Make up a batch or two of this tart, sweet, spiced cherry compote and enjoy the flavor of cherry season all year long. And let me know in the comments below what you would top with these jewels! And please give us a follow in the subscribe box so you don’t miss any of the goods!

Until the next time, remember life is a bowl of spiced cherries!

Michele