Cherry Compote

This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt. Stored in an airtight container in the refrigerator, the compote should last up to two weeks.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 1 cup
Cherry Compote

Source: Body+Soul, June 2008


  • 1 pound halved and pitted fresh sweet cherries (4 cups)
  • 1/3 cup sugar
  • 1 teaspoon finely chopped fresh rosemary
  • 2 teaspoons balsamic vinegar
  • Coarse salt and ground pepper


  1. In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.

  2. Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.


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