For a richer flavor, use brown sugar instead of white. A splash of cherry liqueur or port wine can add depth to the compote. This compote is also delicious served with yogurt, ice cream, or pancakes.
Flathead Cherry Compote
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PREP TIME10 mins
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COOK TIME15 mins
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TOTAL TIME25 mins
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SERVING6 People
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VIEWS15
Transform ordinary meals into culinary experiences with this vibrant Cherry Compote. The sweet, tart cherries meld beautifully with aromatic rosemary and a hint of balsamic, creating a versatile sauce perfect for both sweet and savory dishes. Elevate your roasted meats, grilled cheese, or even your morning yogurt with this delightful creation.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate17 g
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Fiber1 g
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Protein1 g
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Saturated Fat0 g
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Sodium0 mg
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Sugar15 g
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Fat1 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a medium saucepan, combine the pitted and halved cherries, sugar, rosemary, and water (if using). (2 minutes)
02 Step
Recipe View Bring the mixture to a boil over high heat, stirring occasionally to dissolve the sugar. (3 minutes)
03 Step
Recipe View Once boiling, reduce the heat to medium-low, cover the saucepan, and simmer gently until the cherries are tender and the compote has thickened slightly. (15 minutes)
04 Step
Recipe View Remove the saucepan from the heat and stir in the balsamic vinegar. (1 minute)
05 Step
Recipe View Season the compote with a pinch of salt and pepper to taste. (1 minute)
06 Step
Recipe View Serve the cherry compote warm or chilled, as desired.
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RECIPE REVIEWS
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Please Rate
Theodore Prosacco
Jun 30, 2025This compote is so easy to make and tastes amazing! I used it on pork tenderloin, and it was a hit.
Pearl Wisozk
Jun 14, 2025I tried this recipe with frozen cherries, and it worked perfectly without adding any extra water. It's a great way to use frozen fruit!
Rick Krajcik
Jun 12, 2025The balsamic vinegar is the perfect touch. I've never made a compote before, but this recipe made it so simple.
Anastasia Osinski
May 13, 2025I love the addition of rosemary – it adds such a unique flavor to the compote. I've made it several times and always get compliments.