Cherry Compote Recipes

Steps:

• Put the cherries into a wide, deep frying pan, add 150ml water, then bring to the boil. Cook for 15 mins, stirring now and again until the fruit is starting to soften. Tip in the sugar, stir until it dissolves, add the lemon juice and brandy, then bring back to the boil.
• Cook for 15 mins until the fruit has collapsed a little and the sauce is syrupy, smooth and dark purple. Spoon a little of the juice onto a saucer and leave to cool for 30 secs. Push it with your finger; it's ready if the syrup wrinkles. Ladle into sterilised jars (see tip, below) and seal.

Steps:

• Bring cherries, Port, wine, sugar, cinnamon stick, pepper, and a pinch of salt to a boil in a 1-quart heavy saucepan over moderate heat.
• Stir together cornstarch and vinegar until smooth, then stir into boiling liquid. Boil 1 minute.
• Remove from heat and cover, then let stand 15 minutes. Serve warm.

Steps:

• For the gelato: Add the milk, cream, 1 cup of the sugar and vanilla bean to a 4-quart heavy-bottomed saucepan and bring to a simmer over medium-high heat. Stir occasionally to combine.
• Meanwhile, whisk together the egg yolks with the remaining 1/4 cup sugar in a large heatproof bowl until they become lighter in color and the sugar dissolves.
• When the milk mixture is at a simmer, lower the heat to medium. Carefully ladle 1 cup of the hot milk mixture into the egg mixture, while whisking, and whisk until fully combined. Repeat this step one more time, then pour the egg mixture back into the saucepan. Add the salt. Cook the mixture while stirring constantly with a wooden spoon, making sure to stir the corners of the pot. Cook until the mixture thickens and can coat the back of a spoon.
• Prepare an ice bath in a large bowl or pot with water and ice. Carefully strain the mixture into a strainer set over a heatproof bowl. Remove and discard the vanilla bean. Put the heatproof bowl in the ice bath. Stir occasionally until the mixture is chilled and no longer warm. Set in the fridge until very cold, at least 1 hour.
• Freeze the mixture to an ice-cream maker and process according to the manufacturer's instructions. Transfer to a freezer-proof container and cover.
• Freeze before serving, 1 to 2 hours. It's best to serve the gelato the same day it's made.
• For the compote: Combine the cherries, 1/2 cup water and the sugar in a 2-quart saucepan and bring to a bare simmer over medium heat. Stir to allow the sugar to melt. Cook the compote until the ingredients combine and the cherries just begin to break up, 7 to 10 minutes. (Depending on the ripeness of your cherries you may want to cook them longer.) Remove the pan from the heat and add the rum. Ignite the compote safely with a long-handled lighter and return to the stovetop to flambe and cook off the alcohol.
• Serve the gelato with the warm compote.

Steps:

• Make the creamy topping: Combine the cottage cheese, sugar, milk and vanilla in a food processor and puree until smooth. Cover and refrigerate until ready to serve.
• Make the compote: Melt the butter in a saucepan over medium heat. Add the pears and cook until the edges brown, about 2 minutes. Add the dried cherries, orange juice, sugar and 1/3 cup water. Bring to a simmer and cook until syrupy, about 5 minutes; set aside.
• Make the waffles: Preheat the oven to 250 degrees F. Whisk the flour, oats, sugar, baking powder, baking soda, ginger and salt in a large bowl. Whisk the milk, cottage cheese, eggs, vanilla and orange zest in another bowl (it will be lumpy), then whisk into the flour mixture until just combined. Whisk in the melted butter.
• Preheat a waffle iron and spray with cooking spray. Ladle in some batter (about 1/2 cup, depending on your waffle iron) and cook until crisp. Transfer to a baking sheet and keep warm in the oven; repeat with the remaining batter. Top the waffles with the creamy topping and compote.

Steps:

• In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.
• Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

Steps:

• Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes.
• Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.

Steps:

• Melt the butter over a low heat. Stir in the sugar and vanilla extract, then cook until the sugar melts. Toss in the raspberries and blueberries. Give them a good shake, then cook for 2-3 mins until the fruit starts to soften. Serve warm with vanilla ice cream.

Steps:

• 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.)

Steps:

• Combine cherries, 6 tablespoons orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon orange juice and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Remove cinnamon stick and vanilla bean.

Steps:

• Combine vodka, honey, orange and cinnamon in saucepan over medium-high heat, and bring to boil. Add cherries, cover, reduce to simmer and cook for 2 minutes. Transfer mixture to storage container, and allow to cool. Serve over poundcake.

Steps:

• In a saucepan bring all ingredients to a boil over med-high heat stirring often.
• Reduce heat cover and simmer 7 minutes, stirring occasionally.
• Remove lid and simmer until rhubarb breaks down (about 3 minutes) could be less if using frozen.
• Remove to bowl and refrigerate 1 hour or up to 2 days.