This is a really versatile fruit compote that is particularly useful at breakfast time. I enjoy a spoonful stirred into my oats or yoghurt in the morning and Willow loves to spoon it over buckwheat pancakes.
A source of fibre, vitamin C, potassium and potentially anti-inflammatory polyphenols, cherries are a nutritious little fruit that perhaps doesn’t get quite the same amount of airtime that other berries do.
I love to use fresh cherries when they are in season in July (they’re definitely one of my favourite foods) but, frozen work just as well for this recipe and have the benefit of being pre-stoned, which saves both time and mess.
You can of course use this recipe as a guide to make other fruit compotes.
- 1kg fresh or frozen cherries, pitted and halved
- 100ml water
- 1 tsp vanilla paste (optional)
Add the cherries and water to a saucepan and simmer over a low heat until softened, about 15 minutes for fresh cherries or 30 minutes for frozen cherries. Crush the cherries with the back of a spoon to create a chunky compote. Stir in the vanilla, if using.
Store in the fridge for up to a week or in the freezer for up to a year.
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