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Cherry Compote

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Source: epicurious.com
Yield: 3 Cups
Serving Size: 1/2 cup
Servings: 6

This recipe is based on one of the components from epicurious.com's Deconstructed Black Forest Cake.

This makes a great, deep flavored cherry sauce which you can use for many things.

I found that you could barely taste the wine in this recipe. You can more if you prefer.

Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
Wine, Red
0.5 Cup 104 0 0 0
Sugar, granulated
0.5 Cup 440 0 113.6 0
Cherries, Frozen
24 Ounce 480 0 0 0
Total: 1024 0 113.6 0
Per Serving: 171 0 18.9 0


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Depending on your usage, you may want to cut the frozen cherries in half.

I used them to make a 6 layer cake so each layer had to be thin so I cut them. For a garnish or a topping where you can see it, you may want to leave them whole.


Mix the sugar and the red wine with the cherries in a heavy saucepan.

I used Pinot Noir since that's what I had.


Simmer the cherries for two minutes.  

Remove the cherries using a slotted spoon or by draining them with a sift or collander.  

Boil the liquid over medium heat until reduced by 1/2.

You will start to see the bubbles getting larger as the concentration of sugar increases (similar process as caramel except not cooked as much). At this point, turn down the temperature so it doesn't boil over or burn.

If you're going to use this as a topping for ice cream or crepes, then turn off the heat now.

I used this for a cake and I didn't want it too runny so I reduced it in half again. It's ready when a spoonful is as thick as caramel sauce when cooled (soft ball stage).

Pour the reduced liquid back over the cherries.  

Gently mix and serve over crepes, as a garnish or use for Black Forest Cake  

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