Sour Cherry Compote Recipes

Steps:

• Put cherries, sugar, and vinegar into a small saucepan. Cook over medium heat, stirring occasionally, until cherries have burst and mixture begins to thicken, about 10 minutes. Serve warm.

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:

• 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:

• 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:

• Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold. (Can be prepared 1 day ahead. Keep chilled.)

Steps:

• Pit cherries over a bowl to catch any juices. Whisk together sugar and cornstarch in a 3-quart saucepan, then add water and any cherry juice, whisking until smooth. Add cherries and bring to a boil over moderate heat, stirring. Boil, stirring, 2 minutes, then drain in a sieve set over a bowl.
• Return juices to saucepan and simmer, stirring occasionally, until syrup is slightly thickened, about 5 minutes. Stir in rose water, then pour syrup over cherries in a bowl and cool.

Steps:

• Preheat oven to 425°F. Toss rhubarb and cherries with orange zest and juice, sugar, salt, vinegar, and cardamom. Spread mixture in a single layer in a 9-by-13-inch baking dish or a 9-by-12 1/2-inch rimmed baking sheet (quarter sheet pan). Roast until softened and juicy, about 20 minutes. Let stand 5 minutes.
• Using a spatula, carefully transfer rhubarb and cherries to a shallow dish. Pour juices from baking dish into a small saucepan; boil until reduced and thickened slightly, about 2 minutes. Pour over rhubarb. Serve warm or at room temperature, or refrigerate in an airtight container up to 1 week.

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.

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:

• Preheat an oven to 350 degrees F (175 degrees C). Spray 2 loaf pans with cooking spray.
• Combine flour, baking powder, and salt in a bowl; set aside.
• Beat butter, 2 1/2 cups sugar, and lemon extract with an electric mixer in a large bowl until light and fluffy and noticeably lighter in color. Stir in lemon zest and 2 tablespoons lemon juice; beat for 30 seconds. Add eggs one at a time, beating well after each addition.
• Add the flour mixture alternately with the sour cream, mixing until just incorporated. Spoon the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
• Meanwhile, combine cherries, 1/4 cup sugar, water, and cornstarch for the compote in a saucepan. Bring to a boil over medium-high heat. Cook for 1 minute, stirring constantly. Remove from the heat and stir in the almond extract. Set aside.
• Combine lemon juice and confectioners' sugar; mix well. When the cake is completely cool, drizzle the lemon glaze over top. Serve with cherry compote.