Cherry Almond Compote

In making the Greek Yogurt Pancakes, I wanted to switch out my usual maple syrup for something a bit different and unique. Seeing that I had fresh cherries, I thought why not make a simple fruit compote. I must admit I think this simple fruit topping is under rated and over looked. So let’s rectify that right now with this versatile recipe – especially with cherries plentiful this time of year. Not only can you drape this tasty sauce over pancakes and waffles, but it makes a beautiful addition to cheesecake, ice cream, and other desserts. Give this compote a try, your taste buds will appreciate it!

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Prep time: 1 min

Cook time: 20 mins

Total time: 21 mins

Serves: 1

Ingredients

8 oz fresh cherries, washed, stemmed, pitted and halved
1 tbsp granulated sugar
1 tbsp water
1 tbsp amaretto OR 1 tsp almond extract
1½ tsp lemon juice
½ tsp cornstarch and ½ tsp water combined to make a slurry

Instructions

In a small saucepan over Medium heat, add the sugar and water, swirling to combine.
When the sugar has dissolved completely into the water, add the cherries and toss to coat.
Cover and allow the cherries to cook at a simmer for 5 minutes until the juice releases.
Add the lemon juice and swirl to combine.
Add the amaretto, again swirling to combine.
Cook another 5 to 8 minutes uncovered to reduce the liquid by half.
Add the slurry and swirl to distribute, cooking until the sauce begins to thicken, approximately 2 minutes.
Remove to a serving bowl and allow to cool slightly before using. The sauce will thicken while it cools.

In a small saucepan over Medium heat, add the sugar and water, swirling to combine. When the sugar has dissolved completely into the water, add the cherries and toss to coat.

Cover and allow the cherries to cook at a simmer for 5 minutes until the juice releases. Add the lemon juice and swirl to combine. Add the amaretto, again swirling to combine.

Cook another 5 to 8 minutes uncovered to reduce the liquid by half. Add the slurry and swirl to distribute, cooking until the sauce begins to thicken, approximately 2 minutes. Remove to a serving bowl and allow to cool slightly before using. The sauce will thicken while it cools.

Enjoy!

4 COMMENTS

christine | 5th Jul 21

simple and easy, though I skipped the cornstarch, removed the cherries with a slotted spoon and reduced the liquor further- I also added extra amoretto. works well with nuts and yoghurt and used some to swirl throught jhome made ice cream.Yum!
- Kent | 5th Jul 21
  
  Thanks Christine, I am glad you like it!
Susan Bourdelais | 1st Nov 21

I made this scrumptious Cherry Almond (used Amaretto) compote and put it over shortcake biscuit then smothered in Crème Fraiche. A super winner by all the guests.
- Kent | 6th Nov 21
  
  Hi Susan,
  
  I am glad you liked it! It is a favorite here as well as a waffle topping.