Description
This Fresh cherry compote recipe is an easy and delicious way to use ripe cherries at the height of cherry season. Cherry compote is the perfect topping for French toast, crepes, yogurt and granola or simply a scoop of vanilla ice cream.
Ingredients
Scale
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- 2 cups of ripe, pitted sweet Northwest cherries (I love bing cherries especially)
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- 2 tbsp of butter (adds a smooth, rich flavor to the compote)
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- zest of one lemon
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- 2 tsp sugar (this is absolutely optional- no need for sugar when you are using very ripe fruit)
Instructions
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- Pit and roughly chop the cherries. I like to leave large pieces of fruit visible.
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- Melt the butter in a non-stick skillet or small saucepan on medium heat (don’t let the butter get brown). I like to use my Le Creuset dutch oven when cooking a bigger batch to ensure an even heat distribution.
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- Toss in all of the diced cherries all at the same time as well as the sugar (if using) and bring to a simmer stirring frequently.
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- Reduce the heat & add the lemon zest while stirring frequently. The butter adds a wonderfully rich taste to the fruit – be generous with the butter!
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- Simmer long enough to allow the fruit to break down so that the mixture resembles a chunky fruit sauce. Cook time is about 10-12 minutes. Your kitchen will smell amazing while you are at it!