Best 4 Sour Cherry Compote Recipes
Indulge in a delightful culinary journey with our collection of tantalizing sour cherry compote recipes, a perfect symphony of flavors to elevate your culinary repertoire. Prepare to be enchanted by the vibrant hues and irresistible taste of this versatile fruit, transformed into a delectable treat. Whether you prefer a classic compote with its rustic charm, a quick and easy stovetop version for those busy weeknights, or an exquisite slow-cooker rendition that gently coaxes out the cherry's natural sweetness, we have a recipe tailored to your taste and time constraints. Embark on this flavor-filled adventure and discover the endless possibilities of sour cherries, from dolloping them over pancakes and waffles to swirling them into yogurt or oatmeal. These versatile recipes will turn the ordinary into the extraordinary, leaving you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE
Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.
Provided by Melissa VanDerLaan
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 2h50m
Yield 16
Number Of Ingredients 19
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
- Combine flour, baking powder, and salt in a bowl; set aside.
- Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
- Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
- Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
- Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.
Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g
ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE
This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Spring Recipes
Time 45m
Yield Makes about 2 Cups
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
- Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.
SOUR CHERRY COMPOTE
Use this compote to make our Sour Cherry Charlotte.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 3
Steps:
- Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.
SOUR CHERRY COMPOTE
Categories Condiment/Spread Sauce Cherry Summer Gourmet
Yield Makes about 3 cups
Number Of Ingredients 5
Steps:
- Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
- Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.
Tips:
- Choose ripe, plump sour cherries. Avoid cherries that are bruised or have soft spots.
- Wash the cherries thoroughly before using them. Remove any stems or leaves.
- Use a large pot or Dutch oven to make the compote. This will give the cherries plenty of room to cook and release their juices.
- Bring the cherries and sugar to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer for 15-20 minutes, or until the cherries have softened and the compote has thickened.
- Stir in the lemon juice and vanilla extract. Remove the pot from the heat and let the compote cool slightly before serving.
- Serve the sour cherry compote warm or cold. It can be enjoyed on its own, or used as a topping for yogurt, pancakes, waffles, or ice cream.
Conclusion:
Sour cherry compote is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up fresh sour cherries, and it is also a good source of antioxidants and vitamins. Whether you serve it warm or cold, on its own or as a topping, sour cherry compote is sure to be a hit.
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