Chilled Cherry Compote

chilled cherry compote

Chilled Cherry Compote

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It is worth paying extra for the canned cherries which are ready-stoned, not only because the cans contain more cherries, but also because stoning cherries is a tedious and often messy task.Use a potato peeler to pare a thin strip of zest from the lemon; this way you will remove only the outer coloured part of the skin, not the bitter white pith underneath.
Servings: 4
Calories: 291


  • 2 lb canned stoned cherries drained, with syrup reserved
  • 5 cm 2 inch stick cinnamon, or large pinch of ground cinnamon
  • 5 cm 2 inch strip lemon zest
  • 1 teaspoon lemon juice
  • about 2 tablespoons redcurrant jelly or to taste
  • 2 teaspoons arrowroot
  • 2 tablespoons water

to serve

  • 4 tablespoons thick natural yoghurt
  • 8 ratafias


  • Put the cherries into a large bowl and set aside.
  • Pour the reserved cherry syrup
  • into a medium heavy-based saucepan. Add the cinnamon, lemon zest and juice and 2 tablespoons redcurrant jelly. Stir over low heat to dissolve the jelly, then bring to the boil and simmer for 1 minute. Remove from the heat.
  • Blend the arrowroot with the water, then stir into the syrup. Return to the heat and bring to the boil, stirring. Simmer for 1 - 2 minutes, stirring constantly, until the syrup thickens slightly and is clear. Taste and stir in more redcurrant jelly to sweeten, if necessary.
  • Strain the syrup through a nylon sieve over the cherries. Mix well, then leave to cool. Cover and refrigerate the compote for 1 - 2 hours.
  • To serve: spoon the cherries and syrup into 4 individual glass dishes. Top each with 1 tablespoon yoghurt and 2 ratafias. (Stand the ratafias upright and at a slight angle, like butterfly wings.)
Calories: 291 kcal
Carbohydrates: 59 g
Protein: 4 g
Fat: 6g
Saturated Fat: 2 g
Cholesterol: 7 mg
Sodium: 118 mg
Potassium: 564 mg
Fiber: 5 g
Sugar: 38 g
Vitamin A: 182 IU
Vitamin C: 17 mg
Calcium: 64 mg
Iron: 1 mg
Ingredients Cherry, Fruits
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