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Cherry Balsamic Compote

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Cherry Balsamic Compote

Don’t you love it when cherries are in season?  When there’s leftover cherries, make this simple, delicious, and versatile compote.  This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba

Cherry Balsamic Compote

Don’t you love it when cherries are in season? When there’s leftover cherries, make this simple, delicious, and versatile compote. This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba
No ratings yet
Course Dessert, Side Dish, Snack
Cuisine American, French, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • In a small saucepan combine cherries, orange rind, cinnamon stick, water, honey or sugar, and salt.
  • Bring to a boil over medium heat and stir well. Reduce heat to low; simmer for 5 minutes, then add the balsamic vinegar and cook 3-4 minutes until slightly thickened and reduced to about 1 cup. Remove cinnamon stick.
  • Serve warm or refrigerate until cool, about 20 minutes. Store covered in refrigerator for up to five days.
Tried this recipe?Let us know how it was!

Cherry Balsamic Compote

Don’t you love it when cherries are in season? When there’s leftover cherries, make this simple, delicious, and versatile compote. This compote is delicious on ice cream, yogurt, pancakes, roast lamb or duck, a topping for cakes or cheesecake, and accompaniment to cheeses. Chef Alba
No ratings yet
Course Dessert, Side Dish, Snack
Cuisine American, French, vegetarian
Servings 4 people

Ingredients
  

Instructions
 

  • In a small saucepan combine cherries, orange rind, cinnamon stick, water, honey or sugar, and salt.
  • Bring to a boil over medium heat and stir well. Reduce heat to low; simmer for 5 minutes, then add the balsamic vinegar and cook 3-4 minutes until slightly thickened and reduced to about 1 cup. Remove cinnamon stick.
  • Serve warm or refrigerate until cool, about 20 minutes. Store covered in refrigerator for up to five days.
Tried this recipe?Let us know how it was!

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