Cherry Compote #2

cherry compote

Cherry Compote #2

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Cherries, like most other soft fruit, have a very short season. To enjoy them at their best they should be served as simply as possible, so their unique flavour will not be spoilt. For a more economical version of this recipe, omit the red wine and use water instead.
Servings: 4
Calories: 196


  • 1/4 pint red wine
  • 2 oz caster sugar
  • 1 1/2 lb fresh cherries stoned
  • 1 cinnamon stick
  • 2 tsp spoons arrowroot


  • Put the red wine and sugar in a saucepan and heat gently until the sugar dissolves.
  • Add the cherries to the pan with the cinnamon stick and a little water if the sugar syrup does not quite cover the cherries.
  • Simmer the cherries very gently for 8 to 10 minutes or until just soft, being careful not to overcook. Take the pan off the heat. Taste for sweetness -and add more sugar if necessary.
  • Dissolve the arrowroot in a little water, then stir into the pan.
  • Return to the heat and bring slowly to the boil, stirring constantly.
  • The juices should be thick and syrupy. Discard the cinnamon stick and transfer the compote to a serving bowl.
  • Serve hot or cold.
Calories: 196 kcal
Carbohydrates: 45 g
Protein: 2 g
Fat: 1g
Saturated Fat: 1 g
Sodium: 1 mg
Potassium: 419 mg
Fiber: 4 g
Sugar: 36 g
Vitamin A: 112 IU
Vitamin C: 12 mg
Calcium: 34 mg
Iron: 1 mg
Ingredients Cherry, Fruits
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