Who is ready for another round of 1 batch, 3 recipes? We have a little cherry fiend in our house, and have been going through bags and bags of cherries over here lately. I’ve fallen in love with this cherry compote this summer. It’s simple and sweet and tart and surprisingly versatile.
So versatile, in fact, that I decided to include it in my 1 batch, 3 recipes series. It may be simple, but pitting, chopping, and simmering the cherries does take a little time, so I like to double or quadruple the recipe when possible and use it in a variety of ways.
This week I’ll be sharing three of my favorite recipes using this compote. If you double the recipe, you will have enough to make all three of the following:
- Black forest protein waffles
- Goat cheese, cherry, and pistachio spread
- Grilled cherry, bacon, and jalapeno pizza
Cherry Compote
Prep time
Cook time
Total time
Ingredients
- 2 cups dark cherries, pitted and roughly chopped
- ¼ cup brown sugar
- 2 tablespoons water
- 1 tablespoon freshly squeezed lemon juice
- ¾ teaspoon vanilla
- ¼ teaspoon almond extract
Instructions
- In a medium sauce pan, stir together cherries, brown sugar, water, and lemon juice. Cook over medium heat, bringing to a boil. Lower heat to a simmer and stir occasionally, cooking until cherries are softened and mixtures is thickened, about 10-15 minutes. Remove from heat and stir in vanilla and almond extract. Keeps in the refrigerator for about 1-2 weeks.
Notes
If cherries aren’t in season, you can substitute frozen or canned. If using frozen, you may need to cook for a little longer to thicken if there is extra liquid after thawing. If using canned, try to find some not in a syrup, or consider decreasing the brown sugar so it isn’t too sweet.
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