Best 4 Sour Cherry Compote Recipes

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Cherry compote, a culinary delight, has been enjoyed for centuries, tracing its roots back to the 16th century. While variations abound, the essence of this delectable dish remains – a symphony of tart and sweet flavors, a harmony of textures, and a burst of vibrant colors. Whether served as a standalone dessert or as an accompaniment to various dishes, sour cherry compote captivates taste buds and leaves an indelible mark on the culinary landscape. Brace yourself for a flavorful journey as we explore the culinary haven of sour cherry compote, offering you an array of exquisite recipes that will transform your kitchen into an aromatic haven, tantalizing your senses and creating lasting memories.

Let's cook with our recipes!

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE



Roasted Rhubarb-and-Sour-Cherry Compote image

This intensely sweet-tart condiment is as versatile as it is vivacious. Sour cherries pack a punch, and keep their color when roasted with rhubarb and a splash of orange juice. Use it as a topper on a bowl of morning yogurt, as a sweet-tart mixer to your evening cocktail, and everything in between.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Spring Recipes

Time 45m

Yield Makes about 2 Cups

Number Of Ingredients 7

12 ounces rhubarb, cut into 3-inch lengths (halved if thick)
8 ounces fresh or frozen sour cherries (about 2 cups), defrosted if frozen, pitted or left on stems if desired
3 strips orange zest (each about 3 inches long and 1/2 inch wide), plus 2 tablespoons fresh juice
1/2 cup sugar
1/2 teaspoon kosher salt
2 teaspoons distilled white vinegar
2 cardamom pods, crushed

Steps:

  • Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
  • Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE



Sour Cream Lemon Pound Cake with Cherry Compote image

Super moist, refreshing dessert. I serve this at Easter or Mother's Day. I store the compote separately and let it cool slightly before I serve.

Provided by Melissa VanDerLaan

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 2h50m

Yield 16

Number Of Ingredients 19

cooking spray
3 ¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon salt
¾ cup butter
2 ½ cups white sugar
2 teaspoons lemon extract
1 tablespoon lemon zest
1 teaspoon lemon zest
2 tablespoons lemon juice
3 eggs, room temperature
2 cups sour cream
4 cups frozen pitted sweet cherries
¼ cup white sugar
2 tablespoons cold water
2 teaspoons cornstarch
¼ teaspoon almond extract
2 tablespoons lemon juice
1 cup confectioners' sugar

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
  • Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
  • Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
  • Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.

Nutrition Facts : Calories 467.5 calories, Carbohydrate 78.1 g, Cholesterol 66.2 mg, Fat 15.8 g, Fiber 2.1 g, Protein 5.4 g, SaturatedFat 9.5 g, Sodium 141.1 mg, Sugar 55.4 g

SOUR CHERRY COMPOTE



Sour Cherry Compote image

Use this compote to make our Sour Cherry Charlotte.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 3

3 cups frozen sour cherries (a little less than 1 pound)
1 cup granulated sugar
2 tablespoons balsamic vinegar

Steps:

  • Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.

SOUR CHERRY COMPOTE



Sour Cherry Compote image

Categories     Condiment/Spread     Sauce     Cherry     Summer     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 5

1 1/4 lb fresh sour cherries, stemmed
1/2 cup sugar
1 tablespoon cornstarch
2/3 cup water
1/2 teaspoon rose water (preferably French)

Steps:

  • Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
  • Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.

Tips:

  • Select ripe and plump sour cherries: For the best flavor, choose cherries that are deeply colored and free from blemishes.
  • Use a large pot: The cherries will release a lot of liquid as they cook, so make sure you use a pot that is large enough to accommodate them.
  • Don't overcrowd the pot: If you overcrowd the pot, the cherries will not cook evenly.
  • Stir occasionally: Stir the cherries occasionally to prevent them from sticking to the bottom of the pot.
  • Add sugar to taste: The amount of sugar you add will depend on your personal preference. Start with a small amount and add more to taste.
  • Use a variety of spices: You can add a variety of spices to your compote, such as cinnamon, nutmeg, or cloves. Experiment to find the combination that you like best.
  • Let the compote cool completely: Before you store the compote, let it cool completely. This will help it to thicken.

Conclusion:

Sour cherry compote is a delicious and versatile condiment that can be used in a variety of ways. It can be served on top of pancakes, waffles, or yogurt. It can also be used as a filling for pies and tarts. Or, you can simply enjoy it by itself as a snack. No matter how you choose to use it, sour cherry compote is sure to please. So next time you have a batch of sour cherries, be sure to try making some compote. You won't be disappointed!

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