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Cherry Compote Recipes


Cherry Compote 1

1/2 cup sugar
4 cups pitted Bing cherries or sour cherries
Cooking Instructions:
In a large saucepan, stir together the sugar, 1/2 cup water and the cherries, bring to a low boil, and cook for 15-20 minutes, when the cherries start to soften. Remove the pan from the heat and let cool. Serve. Any leftover compote will keep in a covered container in the refrigerator for a few days.
Cherry Compote 2

½ cup caster sugar
250 g/8 oz frozen cherries
¼ tsp ground cinnamon
Cooking Instructions:
Place sugar in a small saucepan with 110ml/4fl oz water over a medium heat. Stir to dissolve, then boil until liquid is reduced by half. Add cherries and cinnamon and cook for 2 minutes. Remove from heat and cool before spooning over cakes.
Cherry Compote 3

1 kg fresh cherries
250 ml fresh orange juice
100g sugar
Zest of 1 lemon
Handful of mint leaves
Cooking Instructions:
Pit the cherries and put into a stainless steel saucepan with orange juice, sugar, lemon zest and mint leaves. Slowly bring to a boil, simmer for 5 minutes, shaking the pan occasionally to prevent them from sticking. Tip into a bowl and allow to cool, then remove the mint leaves and lemon zest. Cover and refrigerate until needed. Serve at room temperature.
Cherry Compote 4
2-1/2 cups water
2 cups pitted prunes
1-1/2 cups dried apricots
1 can (21 ounces) cherry pie filling
1 can (20 ounces) pineapple chunks, undrained
1/4 cup white grape juice
Lemon slices
Cooking Instructions:
In a large saucepan, bring the water, prunes and apricots to a boil; reduce heat. Simmer, uncovered, for 10 minutes. Remove from the heat and let stand for 5 minutes; drain. Add pie filling, pineapple and grape juice; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until fruit is tender. Let stand for 5 minutes. Serve warm; garnish with lemon slices.
Cherry Compote 5

4 cups pitted sweet cherries (about 1 1/2 pounds)
1/4 cup granulated sugar
2 tablespoons water
2 teaspoons cornstarch
1/4 teaspoon almond extract
Cooking Instructions:
Combine cherries, 1/4 cup granulated sugar, 2 tablespoons water, and cornstarch in a medium saucepan; bring to a boil. Cook 1 minute, stirring constantly. Remove from heat; stir in extract. Cool.
Apple Wild Cherry Compote

3 cups water
1 1/4 cups granulated sugar
1 cinnamon stick
1 whole clove
4 apples, peeled, cored and each cut into 10 wedges
12 ounces sour cherries (may use frozen, defrosted or canned, drained cherries)
1 pint (2 cups) blackberries (may use frozen, defrosted berries)
Cooking Instructions:
In a large pan over medium-high heat, bring the water, sugar, cinnamon stick and clove to a boil. Add the apples, reduce the heat to medium-low and simmer just until softened, about 5 minutes. Using a slotted spoon, transfer the apples to a bowl; set aside. Add the cherries and blackberries to the pan and simmer for 2 minutes. Return the apples to the syrup, remove from the heat and serve warm.
Sour Cherry and Apple Compote
3 Golden Delicious apples , peeled, cored, and cut into 1/2-inch pieces
1 1/2 cups dried sour cherries
1 teaspoon orange zest plus additional, for garnish
2 large naval oranges , peeled with a knife, cut into segments, and each segment halved
1 cup apple cider
1/4 cup sugar
2 tablespoons finely chopped crystallized ginger
1 stick (3 inches) cinnamon
1/4 cup toasted pecan pieces, optional
Cooking Instructions:
Place apples, cherries, zest, 2 orange halves, cider, sugar, ginger and cinnamon stick in a 3-quart saucepan and let stand at room temperature 2 hours. Bring mixture to a boil over medium-high heat. Reduce heat, and simmer, stirring occasionally, 20 minutes, or until juices are thickened slightly. Transfer to serving bowl and let cool to room temperature. Cover tightly and refrigerate overnight to blend flavors. (Compote can be prepared up to 1 week ahead). Just before serving, discard cinnamon stick, stir in remaining orange, and sprinkle with orange zest and pecans. Serve chilled or at room temperature.
Sticky Cherry Compote

1 lb Dried, pitted prunes
1/2 lb Dried apricots
1/2 lb Dried peaches or pears
1 c Yellow raisins
1 cn (10-oz) mandarin orange
1 cn (14-oz) pineapple chunks
2 c Medium dry red wine
Reserved liquied from
Cooking Instructions:
In a medium sauscepan place prunes, apricots, peaches or pears, and raisins (if they seem especially dry). Cover with water and simmer over low heat to plump, about 5 mins. Drain, reserve liquid. In a medium-sized ovenproof dish with a cover, stir together dried fruit, reaisins (if not already added), pie filling, orange slices, pineapple and wine. Stir to combine. Bake in a preheated 350degree oven about 40 minutes t omeld flavors If, after baking, mixture seems too thick, dilute by adding a small amount of reserved water from the simmered fruit to thin out. Serve warm or chilled in wine of cognac glasses.
Apple, Sour Cherry and Blackberry Compote

1 ½ qt Water
20 oz Sugar
2 Cinnamon sticks
2 Cloves
4 Apple
12 oz Sour cherries
1 pint Blackberries
Cooking Instructions:
Peel and core apples, cut each into 10 wedges. Bring water, sugar, cinnamon sticks and cloves to boil. Reduce and keep simmering. Add apple wedges and simmer for 5 minutes until just soft. Use a slotted spoon to remove apples and place in cherries and blackberries. Simmer for two minutes. Return apples to syrup, remove from heat and serve.
Apricot-Cherry Compote

8 ounces dried apricots
4 ounces dried tart cherries
1bottle (375 ml.) Sauternes or other dessert wine
1/2 cupwhipping cream
1/3 cupcrème fraîche
1 tablespoon sugar
Cooking Instructions:
Cut dried apricots into 1/4-inch strips. In a 3- to 4-quart nonreactve pan, combine apricots, cherries, and 1 cup hot water. Let stand until fruit is slightly soft, about 30 minutes. Pour in Sauternes and bring to a simmer over medium-low heat. Cook, gently stirring occasionally, until cherries are plump, apricots are very soft, and liquid is cloudy and thick, about 30 minutes. Cover and chill until cold, at least 2 hours, or up to 2 days.
Apricot-Cherry Compote
1 c unsulphured dried apricots, chopped
1 c dried cherries
½ c dark raisins
1 t fresh ginger, grated
1 t orange zest, grated peel
1 2/3 c orange or apple juice
¼ c sugar
¼ c hazelnut liqueur
Cooking Instructions:
Place everything but the liqueur in the saucepan over medium heat, and simmer for 15 minutes. Stir in liqueur, simmer another minute and set aside for 5 minutes. Serve warm.
Cherry-Apricot Compote

1 1/4 cups sugar
1 cup water
1 cup dry white wine
2 teaspoons grated orange peel
1 1/2 pounds apricots, halved, pitted, sliced, or one 1-pound package frozen sliced peaches
1 1/4 pounds fresh Bing cherries, pitted, or one 1-pound package frozen pitted dark sweet cherries
Cooking Instructions:
Combine first 4 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves. Bring to boil. Add apricots and cherries; simmer until fruit is tender, about 5 minutes. Transfer to bowl. Chill until cold, about 2 hours.


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