Cherry Compote
Ingredients
Directions
Make the syrup
Dissolve 2 pounds of sugar in 1 quart of water to make a boiling syrup.
Scald the cherries in the syrup for 3 minutes, then remove them.
Flavor the syrup with noyeau and let it cool.
Assemble and serve
Once cooled, add the syrup to the cherries.
Serve the compote cold in sauce dishes, or hot with sweetened rice.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Sweetens the syrup and helps preserve the cherries' shape and texture.
- Water
- Dissolves the sugar to form the syrup that carries the flavor.
- Large sweet cherries
- Provide the main fruit, with their flesh softened briefly in the hot syrup.
The step that matters
Scalding the cherries for 3 minutes. Brief heating in hot syrup softens the fruit without bursting the skins. Scalding too long can break the cherries apart and cloud the syrup.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.