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Cherry Compote for Ice Cream & Desserts Recipe - That Sunday Morning Bake Show

Cherry Compote (for ice cream & desserts)

A glossy, sweet-tart cherry swirl that doubles as a sauce for cakes, pancakes, and cheesecakes — or folds perfectly into ice cream bases.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course: Dessert, Frozen Dessert, Ice Cream
Calories: 385
Ingredients Method

Ingredients
  

  • 300 g cherries pitted (fresh or frozen)
  • 50 g granulated sugar
  • 1 tbsp lemon juice
  • 1 pinch of kosher salt

Method
 

Simmer the Cherries
  1. In a small saucepan, combine cherries, sugar, lemon juice, and salt if using.
Cook until syrupy
  1. Bring to a gentle simmer over medium heat, stirring occasionally, for 10–12 minutes until the cherries are soft and juicy.
Choose your texture
  1. Chunky: Mash lightly with a fork or potato masher.
  2. Smooth: Blend with an immersion blender until silky.
Cool
  1. Let the compote cool to room temperature. Store covered until ready to use.