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Recipe: sour cherry compote

breakfast
dessert
vegan
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Preparation Time2 MINUTES

Cooking Time20-25 MINUTES

Resting Time0 MINUTES

Servesabout 250g

LevelEasy


ingredients

500g frozen cherries, thawed

Zest and juice of ½ lemon

2 tbsps pomegranate molasses

2 tbsps caster sugar

1

Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.

2

Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.

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You’ll know by now, if you’ve been following Khoollect’s culinary adventures, that we’re into brunch in a big way. So it will come as no surprise that Caroline Craig and Sophie Missing’s new recipe collection The Little Book of Brunch is creating a buzz at Khoollect HQ. This recipe is created to drizzle atop this brioche French toast. Hello weekend! Here’s what the food-loving authors said about this tangy treat:

“A little goes a long way with this intense sour-sweet compote. We like it with peanut butter on toast but it goes surprisingly well with a cheese toastie too. It is pretty jammy, so any leftovers will keep in an airtight container for up to a month.”

The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16

Sour cherry compote

Preparation Time2 MINUTES

Cooking Time20-25 MINUTES

Resting Time0 MINUTES

Servesabout 250g

LevelEasy


ingredients

500g frozen cherries, thawed

Zest and juice of ½ lemon

2 tbsps pomegranate molasses

2 tbsps caster sugar

1

Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.

2

Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.

SHOW MORE
SHOW LESS

You’ll know by now, if you’ve been following Khoollect’s culinary adventures, that we’re into brunch in a big way. So it will come as no surprise that Caroline Craig and Sophie Missing’s new recipe collection The Little Book of Brunch is creating a buzz at Khoollect HQ. This recipe is created to drizzle atop this brioche French toast. Hello weekend! Here’s what the food-loving authors said about this tangy treat:

“A little goes a long way with this intense sour-sweet compote. We like it with peanut butter on toast but it goes surprisingly well with a cheese toastie too. It is pretty jammy, so any leftovers will keep in an airtight container for up to a month.”

The Little Book of Brunch by Caroline Craig and Sophie Missing is published by Square Peg in Hardback at £16

Sour cherry compote

1

Add all the ingredients to a heavy-based pan and place over a low to medium heat. Cook gently for 15 minutes until the sugar has dissolved.

2

Increase the heat to high and cook for another 5–10 minutes or so, stirring occasionally (and lowering the heat, if necessary) to stop it burning, until the mixture is sticky enough to coat the back of the spoon. Leave to cool before eating or chill in the fridge until needed.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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