Boistfort Valley Farm
Community Supported Recipe Box

Cherry Compote


  • 1 cup cherry cider or berry juice
  • 1 cup dried tart cherries
  • 1 1/2 pounds fresh cherries, pitted, halved, or 20 ounces frozen pitted Bing cherries, halved
  • 1/2 cup sugar
  • 2 tablespoons brandy
  • 2 teaspoons cornstarch


yields: 3 1/2 cups
dish: dessert
season: summer

Bring cherry cider and dried cherries to boil in heavy large saucepan. Remove from heat. Cover; let steep 20 minutes. Bring dried cherry mixture to simmer. Mix in cherries and sugar. Simmer until cherries soften, about 2 minutes for fresh and 5 minutes for frozen. Mix brandy and cornstarch in bowl to blend. Slowly stir into cherry mixture. Cook over medium heat until mixture boils and thickens, about 1 minute. Cool. Cover; chill until cold. (Can be made 2 days ahead.)

Bon Appétit, Restaurant: Magnolia Grill, Durham NC, June 1998