I made this for a Bakewell crunch recipe I was developing but it can be used in cakes, frangipani etc. so it's very versatile and tasty.
It is similar to jam but with a lower sugar content and will keep in sterilised jars for months or you can make it and use straight away.
This recipe is for a small amount of compote enough for the crunch or a cake but it can easily be multiplied upwards but will take a longer time to reach setting point.
Start by preparing the cherries by removing the stones and cutting into quarters.
Place a small plate in the freezer to test the setting point later.
Place the cherries in a small pan with the sugar and lemon juice.
On a low heat keep stirring until the sugar has completely melted.
Turn the heat up to high and keep mixing on a rolling boil (about 10-15 minutes) until the compote feels like it's beginning to thicken.
Take the plate out of the freezer and put a small amount of the compote onto the plate and after a minute push your finger through the compote - if it wrinkles it is ready. If not boil again for 5 minutes and repeat.
Place the compote in a jar and leave to cool.
Cherry Compote
Sarah's servings: N/A
Sarah's skill: Easy
Baking time: None
Ingredients:
400g Cherries (weight with stones)
175g Granulated Sugar
Juice of 1/2 Lemon
Method:
Prepare the cherries by removing the stones and cutting into quarters.
Place a small plate in the freezer to test the setting point later.
Place the cherries in a small pan with the sugar and lemon juice.
On a low heat keep stirring until the sugar has completely melted.
Turn the heat up to high and keep mixing on a rolling boil (about 10-15 minutes) until the compote feels like it's beginning to thicken.
Take the plate out of the freezer and put a small amount of the compote onto the plate and after a minute push your finger through the compote - if it wrinkles it is ready. If not boil again for 5 minutes and repeat.
Place the compote in a jar and leave to cool.
Note: If you make a large amount and want to store in sterilised jars then wash the jars and place in the oven with the lids face down on a baking tray. 160 degrees centigrade (140 fan) for 30 minutes.
Sarah's extra slice.....
I would not make more than 1kg at a time as it will be hard to reach the setting point.
If you make a larger amount and want to store in sterilised jars then wash the jars and place in the oven with the lids face down on a baking tray. 160 degrees centigrade (140 fan) for 30 minutes.