Cherry Recipe

Prepare cherries

If using fresh cherries, rinse and pat dry. Pit the cherries using a cherry pitter or by halving and removing pits; measure 3 cups. If using frozen, measure frozen cherries and do not thaw fully—use directly from frozen or partially thawed.

Cook fruit

In a medium saucepan set over medium heat combine 1 cup sugar and 1 cup water. Stir to dissolve sugar and bring to a gentle simmer.

Add cherries and aromatics

Add the pitted cherries, 2 tablespoons lemon juice, 1 teaspoon lemon zest, and a pinch (1/4 tsp) of salt to the simmering sugar syrup. Stir to combine. Continue to simmer gently for 6–10 minutes, stirring occasionally, until cherries soften and release juices.

Thicken compote

In a small bowl whisk 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering cherries and cook for another 1–2 minutes until the liquid thickens slightly and becomes glossy.

Finish

Remove the pan from the heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness with up to 1–2 tablespoons more sugar or a splash more lemon juice if desired. Let the compote cool slightly — it will thicken further as it cools.

Storage

Transfer compote to a clean jar or airtight container. It will keep in the refrigerator for up to 7 days or can be frozen for up to 3 months.

Spoon warm or chilled cherry compote over 1/2 cup portions of plain Greek yogurt or a scoop of vanilla ice cream. Sprinkle with toasted sliced almonds for crunch and serve with shortbread cookies or slices of pound cake if desired.

Use as a topping for pancakes, waffles, cheesecake, or swirl into oatmeal and overnight oats. Reheat gently on the stove or in the microwave before using if stored chilled.