Flathead Cherry Compote Recipes

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FLATHEAD CHERRY COMPOTE



Flathead Cherry Compote image

This simple compote is a great accompaniment to roasted lamb or beef. We live in Flathead cherry country so that's what I use, but any sweet dark cherry will work. If using frozen cherries, it usually isn't necessary to add the water.

Provided by DarlisJ

Categories     Side Dish     Sauces and Condiments Recipes

Time 25m

Yield 6

Number Of Ingredients 7

2 cups fresh cherries, pitted and halved
¼ cup white sugar
½ teaspoon finely chopped fresh rosemary
1 ½ teaspoons water
1 teaspoon balsamic vinegar
1 pinch salt
1 pinch ground black pepper

Steps:

  • Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.

Nutrition Facts : Calories 68.1 calories, Carbohydrate 16.6 g, Fat 0.5 g, Fiber 1.2 g, Protein 0.6 g, SaturatedFat 0.1 g, Sodium 0.3 mg, Sugar 15.3 g

EASY CHERRY COMPOTE



Easy cherry compote image

This rich compote makes a perfect addition to pancakes for brunch

Provided by Good Food team

Categories     Afternoon tea, Breakfast, Condiment, Dessert, Treat

Time 1h5m

Yield Makes 3 x 450g jars

Number Of Ingredients 4

1kg cherries , stoned weight (you'll need to buy about 1.25kg, then de-stone them)
500g jam sugar (the one that has pectin added)
juice ½ lemon
4 tsp brandy

Steps:

  • Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
  • Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

Nutrition Facts : Calories 46 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar

CHERRY COMPOTE



Cherry Compote image

This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt.

Provided by Martha Stewart

Time 45m

Yield Makes 1 cup

Number Of Ingredients 5

1 pound halved and pitted fresh sweet cherries (4 cups)
1/3 cup sugar
1 teaspoon finely chopped fresh rosemary
2 teaspoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
  • Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Nutrition Facts : Calories 66 g, Fiber 1 g

SUPER DUPER EASY CHERRY COMPOTE



Super Duper Easy Cherry Compote image

Not as bad for you as you might think. Also quick because you're using frozen cherries! Please get the ones frozen WITHOUT sugar. The whole point of this is controlling how much sugar we feed our families. Plus it's tasty. Serve cold with your favorite meat or pastry or puddings, or serve piping hot over ice cream or fresh cake.

Provided by ToxicTeacaakes

Categories     Dessert

Time 21m

Yield 5 portions, 5 serving(s)

Number Of Ingredients 6

2 lbs frozen cherries (sweet or sour, just make sure they're WITHOUT added sugar)
1 cup orange juice
3 tablespoons sugar (optional)
1 tablespoon vanilla extract
1 tablespoon rum extract
1 pinch salt

Steps:

  • Add all ingredients into pot and turn heat on high, bringing to a boil.
  • lower heat and cook for 20 minutes or until sauce is reduced, and nice and thick. and cherries are soft. Please be sure to stir occasionally.
  • Chill for several hours and serve ice cold, or serve warm. both are delicious.

Nutrition Facts : Calories 198.9, Fat 0.3, SaturatedFat 0.1, Sodium 33.8, Carbohydrate 46.4, Fiber 3.9, Sugar 41.6, Protein 2.4

POTLUCK CHERRY COMPOTE



Potluck Cherry Compote image

I've made this pretty gelatin salad--loaded with fruit and berries--for potluck suppers and to serve following our ladies' Bible classes. You can vary the fruit and use sugar-free gelatin if you prefer. -Gale Conway Warrenton, Missouri

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 24 servings.

Number Of Ingredients 10

2 packages (3 ounces each) cherry gelatin
2 cups boiling water
1 package (10 ounces) frozen sweetened sliced strawberries
1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) pear halves, drained and cut into chunks
3 medium firm bananas, sliced
2 medium navel oranges, peeled, sectioned and chopped
2 medium tart apples, peeled and chopped
1 cup fresh or frozen blackberries, thawed

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Stir in the strawberries until thawed. Stir in the remaining ingredients. Transfer to a 4-qt. serving bowl. Cover and refrigerate for 3-4 hours before serving.

Nutrition Facts : Calories 102 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 15mg sodium, Carbohydrate 26g carbohydrate (22g sugars, Fiber 2g fiber), Protein 1g protein.

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