Cherry compote
This simple cherry compote is quick and easy to make and delicious as a topping to pancakes, ice cream and more.
Servings: 6 or more/less depending how used
Calories: 66kcal
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Ingredients
For cherry compote
- 1 lb cherries fresh or frozen, defrosted - weight before pitting
- 2 tablespoon sugar
- 1 tablespoon orange juice or a little more, as needed
- ½ tablespoon orange zest approximately
- 1 teaspoon cornstarch cornflour - optional, see directions
Instructions
- Wash and pit the cherries - you can use a pitter but I find it just as easy to cut with a knife around the middle, twist to split open then remove the stone. Cut the cherries into halves or quarters, if large, and place in a wide, medium saucepan with the sugar, orange juice and orange zest.
- Place the saucepan on the stove on a medium heat and bring to a simmer. Reduce the heat slightly and simmer gently for around 10 minutes until the cherries are relatively soft, but still hold their shape. If the liquid reduces too much, add a little more orange juice or a little water. Remove form heat and if storing, allow to cool. The syrup will thicken a little as it cools.
- If you want to make the sauce a little thicker, mix 1 teaspoon cornstarch (UK: cornflour) with 1 teaspoon water to form a smooth slurry. As the compote is basically ready, gradually add a little of the mixture at a time to the cherries and stir constantly to incorporate it. As it warms, it will start to thicken the liquid - once it reaches the thickness you want, don't add any more, if you haven't added all of the mixture yet, and remove from the heat.
Video
Notes
This recipe is for one fairly generous individual serving using an 8in/20cm skillet/frying pan that you can scale up as needed. If, for example, you double the recipe you can make two equal sized pancakes, or one larger pancake - I'd suggest using a 11 - 12in/28-30cm skillet.
If doubling, you can simply double everything, but you can also add an extra egg if you like (ie 3 eggs along with 6tbsp flour, 2tbsp cocoa powder etc). This should help the batter rise a little more, though it will still work well as 2 eggs.
Nutrition
Calories: 66kcal | Carbohydrates: 17g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.04g | Sodium: 0.1mg | Potassium: 175mg | Fiber: 2g | Sugar: 14g | Vitamin A: 56IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.3mg
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