Ruby Cherry Compote

What do you do when you have an abundance of juicy fresh cherries but you need to use them up quickly? Well when you adore cherries as much as we do, the answer is - anything! You can bake them in a pie or tart; make a steamed pudding; make a sauce to accompany duck; create a huge batch of cherry jam; put them in pancake batter; whip up a clafoutis... the possibilities are endless. And another possibility that we've recently tried is a lovely boozy cherry compote.

We don't mind admitting that at An Extra Slice, we're fruit compote-mad! Any kind of compote, in our opinion, is one of the greatest culinary inventions ever. Aside from the fact that it's super simple and can be ready within twenty minutes of cooking, it's also a great way to use up a large amount of fruit and it's so versatile. Compote is often served with custard or yogurt, but it can be used as a layer in a trifle or on a cheesecake; a topping for a baked or steamed sponge pudding; as a filling for a tart or pie; a topping for ice-cream, pancakes or waffles; eaten for breakfast with muesli... this list can go on and on (a bit like Angel!) The way we see it, if you've got eggs in your fridge then you've always got a meal; but if you've got compote in your fridge, then you've always got a dessert!

WHAT EXACTLY IS COMPOTE?

The best way to describe compote is as a thick fruit sauce that can be made with various types of fresh or frozen fruits such as berries or stone fruit. When combined with sugar and stewed briefly on the stove (or even in the oven), you end up with a thick, chunky fruit sauce that is absolutely delicious.

CONSISTENCY AND COOK TIME

Compote has a consistency that's thicker than a regular sauce or coulis but not as thick as jam, and it shouldn't be gelatinous like jelly. But that said everyone has their preferences as to how thick/saucy/jammy/runny a compote should be.

Also remember that the longer you cook it for, the less chance there is of the fruit pieces holding their shape and more chance of them breaking down.

STORAGE AND SHELF-LIFE

Once your compote has cooled completely, it can be kept in the fridge for up to two weeks. The alcohol content in our recipe means that it should last a bit longer. We can't say for sure because no batch of compote has ever lasted for more than a week in our house! If you're storing it in the fridge, spoon the compote into a dry, sterilized glass jar or airtight container, and keep covered. And always be sure to use clean, dry utensils when helping yourself to some compote in order to prevent any contamination.

This compote can also be stored in the freezer, although the alcohol content means that it won't freeze solid. Place in freezer bags once the compote has thoroughly cooled, and then freeze for up to six months. Keep in the freezer for up to six months. It can then be thawed in the refrigerator overnight or you can heat up in a saucepan over a gentle heat when you want to use it especially if you plan on serving it warm.

SUGAR, SUGAR!

White granulated or caster sugar, works well in this recipe. You could very well use brown sugar, maple syrup or honey if you prefer but remember it might alter the flavour slightly.

After you take the compote off the stove and you feel it's not sweet enough - or alternatively not tart enough - you can always add more sugar (or lemon juice!) to suit your taste.

Try our recipe for a boozy cherry compote. We recently used it as the fruit layer in a trifle and it was gorgeous - if we may say so ourselves!

RUBY CHERRY COMPOTE

You Will Need

• A medium-sized saucepan

• A wooden spoon

• Freezer bags or sterilized jam jars

• A suitable spoon for spooning into jars or bags

• A funnel (optional)

Ingredients

1 pound cherries, washed, halved and pitted

1 cup ruby port (or any favourite red wine!)

1/4 sugar

Juice of 1/2 lemon

1 tsp vanilla extract (optional)

Method

• Place all ingredients into a pan over a medium heat and cover.

• After ten minutes reduce to a low heat and cover.

• Take off the heat when cherry mixture is at the desired consistency.

• Leave to cool.

• When completely cooled, pop into sterilized jars. Or pop into freezer bag and pop in the freezer for when you want to use it.

NOTES:

• If you don't want to use alcohol, you can substitute it with a non-alcoholic wine; cherry or cranberry juice.

• You can also add a cinnamon stick while you're simmering the compote mixture. Just remember to remove it when you're ready to put the compote in jars or bags.

• Jars of cherry compote make great gifts!

Photos: Wix and Angel Noire

Blog graphics: Angel Noire