Cherry Compote (Easy 15-Minute Dessert Topping)
Ingredients
- 2 cups cherries
- 1/4 cup cane sugar
- 1/4 cup water
- 1 teaspoon lemon juice
- 1/4 teaspoon almond extract
- 1/8 teaspoon salt
- 2 teaspoons corn starch
Instructions
- Bring a small pot to medium heat. Add 1/4 cup water, 2 cups cherries, 1 teaspoon lemon juice, 1/4 teaspoon almond extract, 1/8 teaspoon salt, and 1/4 cup cane sugar to the pot.
- Bring to a simmer, stirring occasionally, for 10 minutes. The cherries will break down and release their juices, creating a beautiful ruby-colored base for your 15-minute cherry compote.
- For a thicker cherry sauce for cheesecake consistency, stir 2 teaspoons cornstarch into 1-1/2 tablespoons water until completely dissolved. Stir this mixture into your simmering compote and continue stirring for 1-2 minutes until thick and bubbly.
- Pour into a heat-proof container and allow to cool slightly before serving or refrigerating. Your simple cherry sauce is ready to transform any dessert!
Video
Notes
Use frozen cherries year-round: Stock up on fresh cherries during peak season and freeze them to make this recipe anytime. Frozen cherries actually break down slightly faster, which can give you an even saucier texture.
Don't skip the cornstarch step: If you want that perfect glossy, thick consistency for a cherry topping for ice cream, the cornstarch slurry is essential. Mix it completely before adding to prevent lumps.
Taste and adjust: Cherry sweetness varies by season and variety, so taste your compote after 8 minutes and adjust sugar as needed for your perfect balance.
Let it cool for best flavor: The flavors really develop as it cools, so try to resist diving in immediately for the best-tasting fruit topping for cheesecake.
Did you make this recipe?Please let me know in the comments below how it turned out :)