Best Sour Cherry Compote Recipes

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE

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.

ROASTED RHUBARB-AND-SOUR-CHERRY COMPOTE

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.

SOUR CHERRY COMPOTE

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.

SOUR CHERRY COMPOTE

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.

SOUR CREAM LEMON POUND CAKE WITH CHERRY COMPOTE

Steps:

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

GINGER CHEESECAKE WITH SOUR CHERRY COMPOTE

Steps:

• For Crust:
• Position rack in center of oven; preheat oven to 350°F. Butter 9-inch diameter springform pan with 2 3/4-inch-high sides. Wrap outside of pan with foil. Blend cookie crumbs and butter in processor until moist clumps form. Press crumbs on bottom and up sides of pan. Chill crust while preparing filling.
• For Filling:
• Blend cream cheese in processor until smooth. Add sugar, vanilla and salt; process until smooth, occasionally scraping down sides of work bowl. Blend in ginger. Add eggs; process just until blended. Pour filling into crust.
• Bake cake 15 minutes. Cover top of pan loosely with foil. Continue to bake cake until sides begin to puff and center is softly set, about 50 minutes longer. Transfer to rack; uncover and let stand 5 minutes. Maintain oven temperature.
• Meanwhile, Prepare The Topping:
• Whisk first 5 ingredients in medium bowl to blend. Spoon over cake. Return to oven; bake until topping sets, about 10 minutes.
• Transfer cake to rack. Cut around pan sides. Let cool. Cover; chill overnight. Release pan sides. Cut cake into wedges. Serve with Sour Cherry Compote.