Cherry Compote

It’s a batch of cherry compote to the rescue when you want to preserve the fruit for times when they are no longer available.

What a gorgeous show nature puts on for us… every season is special.

In Delhi, the dry heat of May changes to the wet and annoying humidity of June. Indeed, it is only the abundance of the pears, apricots, peaches, cherries and jamuns and their endless possibilities that gets the smile back again on my face.

Right now, the cherries are totally ruling my fruit basket. If you are wondering how to preserve cherries, look no further!

This absolutely simple recipe that I modified from Wild Wild Whisk’s recipe that you can find linked here.

Cherries and possibilities

These bright beauties are great to eat as they are. Experimenting with them in cakes, pies and also other desserts keeps many cooks busy and happy.

However, the season is very short. To preserve these beauties, I experimented with recipes I found online, and there are quite a few. I just loved the one I made and am looking forward to enjoying it in different forms.

Cherry Compote
The joys of knowing you can summon cherries when they are not in season!

Think ice cream topping, pie filling, cake garnish, oatmeal topping, fruit salad… Best is that they can be frozen and used over a year.

The Cherry Compote

Probably the only thing that is irritating about the process is the pitting of the cherries. Use any method you wish, but getting the family together over a competition of who pits more cherries was fun for us!

There are commercially available cherry stone removers. There are techniques I like where you remove the stone just like you remove the avocado seed. Then there is the messier mash and extract way. It all depends on you!

Another thing I’d like you to remember is that you need clean, sterile glass jars for the storage. And I like to also give it a rinse with some vinegar before spooning the compote in them.

Heavy duty ones can be put in the freezer. The recipe is pretty simple, you may also like to check the video.

Are you a πŸ’ fan? Demolish them as they are kind of a fan or the cook with it kind? πŸ€”πŸ˜‹ .

Do let me know!

Cherry Compote

Recipe by Sheetal RabindranCourse: Sides, ToppingsCuisine: WesternDifficulty: Easy
Servings

12

servings
Prep time

20

minutes
Cooking time

8

minutes

Enjoy cherries round the year on your cakes, ice creams and other desserts by making this compote and freezing it.

Ingredients

  • 500 g cherries, pitted

  • 1/2 cup sugar (you can make it sweeter if you wish)

  • 1/2 cup juice from a sweet lime

  • a pinch of salt

  • vinegar (optional)

Directions

  • Put it all in a thick pan. Cook for 5-6 minutes.
  • Remove the cherries, let the syrup cook for 2-3 minutes till thickened.
  • Return the cherries to the pan. Stir briskly for 30 seconds, turn off the heat.
  • Rinse the clean, dry glass jars with vinegar (optional)
  • Spoon the compote in clean glass jars while the mixture is still hot, leave uncovered till cool.
  • Store refrigerated.

Notes

  • Compote stays good in the fridge for 10 days. It stays for even a year in the freezer.
  • Make it and bring it out when you are hard pressed for time… just buy ice cream and serve as a beautiful red topping with some fruit, nuts and custard!
  • I also puree this for any person who does not want chunky bits, but wants the cherry flavour.
  • Rinsing the dry glass jars with vinegar is optional, but it does help if you want to store it for a longer period in the fridge compartment.

Tag me @kitchen.rings on Instagram if you make it, I’d love to know how it turned out!




 

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