Classic cherry compote
I’ll admit it, I don’t love a Black Forest cake - it’s the cream, it’s just not my thing. But I know it’s a traditional classic that so many people love, especially around the Christmas festive season. So I decided to give it a little twist and create my own Black Forest-inspired cake! Pictured is my delicious chocolate cake (you can grab the recipe here), mascarpone cream cheese frosting, paired with a cherry compote filling. YUM!
I couldn’t resist sharing the recipe for my cherry compote. It embraces that bold cherry flavour and it’s the perfect companion to all kinds of desserts, like cheesecake, pancakes or even swirled through your morning yoghurt. But for me, it’s all about pairing it with a decadent slice of cake! I hope you enjoy whisking this up and adding it into your Christmas dessert menu this year.
I tend to be quite generous with the butter - it adds such a smooth, rich flavour…”
LET’S GET COOKING
This cherry compote is another great filling idea that’s not only simple, but heroes the flavour of star ingredient. Let me take you through the five ingredients we’ll be using in our recipe today.
Unsalted butter - I love to adding in a couple of tablespoons of butter for a rich flavour and smooth texture to the compote.
Cherries - I always love using fresh cherries when they’re available, but for this recipe I decided to take advantage of the frozen cherries found at the local supermarket. They’re just as flavourful and a great option all year round!
Castor sugar - I like to add a touch of sweetness to my compote to balance out the natural tartness of the cherries. But if you feel your cherries are sweet enough, then you can skip adding this in.
Lemon - This splash of lemon helps to brighten up the natural cherry and balance the sweetness.
Ginger - For me, adding a hint of ginger adds that warmth and extra dimension to the flavour profile. I love how it pairs with the richness of a chocolate cake!
Firstly, melt your butter in a saucepan over medium heat. I recommend about 2tbls, but feel free to adjust to your own taste. I tend to be quite generous with the butter - it adds such a smooth, rich flavour!
Next, throw in your frozen or fresh cherries, along with the caster sugar and 2tbl water. Give it a good stir while bringing your mixture to a boil. Just keep an eye on it and stir frequently to avoid sticking to the pan.
Once your mixture is bubbling, turn the heat down to a simmer and add in your lemon juice and ginger. Let it simmer for about for about 10-12 minutes, stirring occasionally. You’ll notice the cherries start to soften and release their juices, turning the mixture into a chunky, fruity sauce. The mixture should be ready when it coats the back of a wooden spoon.
If you prefer a thicker compote, mix up a quick cornflour slurry and stir it in until the compote reaches your desired consistency. I always thicken up my compote if it’s being used for a cake filling. Just remember that the compote will thicken slightly once it’s cooled.
Once it’s cooked, transfer your compote to an airtight container or jar and pop it in the fridge to chill before it. This will keep well in the fridge for up to a week.
Pro tip: A slightly thicker compote is ideal for cakes, but it’s also incredible on pancakes, cheesecakes, or swirled into your morning yogurt. Whatever you use it for, I hope you love it as much as I do!
CHERRY COMPOTE - RECIPE
Ingredients
2tbl cold unsalted butter
1kg pitted cherries (frozen or fresh)
2 tbl water
60g castor sugar
1tbl lemon juice
Pinch of freshly grated ginger
Method
Melt the unsalted butter in a small saucepan over medium heat.
Add cherries (fresh or frozen), caster sugar and water. Stir frequently and bring to a boil.
Reduce heat to a simmer and add lemon juice and ginger. Simmer for 10–12 minutes until cherries are soft and juices are released.
For a thicker compote, mix and add a cornflour slurry, stirring until the desired consistency is reached (remember the compote will thicken slightly once it’s cooled).
Transfer to an airtight container or jar and chill in the fridge before using. You can store this in the fridge for up to a week.