Kirsch Cherry Compote Recipes

KIRSCH CHERRY COMPOTE

Steps:

• Place cherries in a pan with caster sugar and water. Bring to the boil slowly, then cover and simmer for 5-10min or until tender.
• Drain, reserving the syrup, then process syrup and half the cherries in a food blender until smooth (sieve if necessary). Stir in kirsch and the reserved cherries. Chill for 2-3hr. Prepare ahead. Complete the recipe up to three days ahead. More compote dessert recipes: Rhubarb and berry compote Summer fruit compote Salty pistachio ice cream with berry compote

EASY CHERRY COMPOTE

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.

WARM CHERRY & BROWN SUGAR COMPOTE

Steps:

• Tip the cherries and sugar into a small saucepan. Bring to a simmer over a medium heat, stirring, and allow to bubble for 10 mins. Leave to cool slightly.
• Scoop the ice cream into four bowls and pour over the warm compote. Crumble over the amaretti and serve.