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  • Sarah L Samuels

Cherry Compote

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:


  1. Prepare the cherries by removing the stones and cutting into quarters.

  2. Place a small plate in the freezer to test the setting point later.

  3. Place the cherries in a small pan with the sugar and lemon juice.

  4. On a low heat keep stirring until the sugar has completely melted.

  5. 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.

  6. 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.

  7. 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.



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