Home > Eat > Recipe > Recipe: sour cherry compote

Recipe: sour cherry compote

***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***

breakfast
dessert
vegan
1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading...

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

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
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

Loading ... Loading ...
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

Loading ... Loading ...
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

Loading ... Loading ...
comments
Leave A Comment

You must be logged in to post a comment.

DON'T BE SHY WE WANT TO HEAR FROM YOU.

RSS feed for comments on this post. TrackBack URL

breakfast

MORE RECIPES FOR BREAKFAST

dessert

MORE RECIPES WITH dessert

vegan

MORE RECIPES WITH vegan

instagram

join us on instagram

instagram

join us on instagram

Out Now!

Rachel Khoo's Chocolate e-cookbook

With over 30 delicious recipes, this e-cookbook showcases wonderful new ways to cook with cocoa. This is not just a dessert book; within you'll find a whole range of recipes for every occasion from a decadent chocolate tahini caramel torte, to a confit cocoa cod with lemony white chocolate sauce. These recipes are featured in Rachel Khoo's Chocolate TV show.

100% of the proceeds* from this book will be donated to Women’s Aid (charity number 1054154)

Skip to toolbar