Cherry Compote With Almonds

Cherry Compote With Almonds

A Silky, Boozy Fruit Compote with Roasted Almonds

Published May 11, 2022

Total Time

10 minutes (active prep) + 30+ minutes chilling

Ingredients

• 1 pound (454 grams) pitted fresh cherries (ripe, in-season varieties like Bing or Rainier recommended; halve large cherries for even cooking)

• ¼ cup (50 grams) granulated sugar (adjust to taste, see notes)

• 2 tablespoons (30 ml) orange or almond liqueur (e.g., Cointreau, Grand Marnier, or Amaretto)

• 1–2 drops pure almond extract (adjust for intensity)

• 1 cup (142 grams) whole blanched almonds (see Almond Prep for details)

Preparation

Prep: Almond Blanching

To achieve a smooth, tender texture, blanch almonds to remove skins:

1. Place whole almonds in a heatproof bowl.

2. Pour boiling water (100°C/212°F) over the almonds, covering them completely. Let sit for 5 minutes to loosen skins.

3. Drain almonds and immediately slip off skins using fingertips or a paring knife while still warm.

4. Spread peeled almonds on a plate to dry; set aside.

Step 1: Cherry & Sugar Syrup Formation

1. Heat a low, wide skillet (preferably cast iron or heavy-bottomed) over medium heat (175°C/350°F).

2. Add pitted cherries in a single layer. Sprinkle sugar evenly, ensuring full coverage.

3. Cook, stirring gently every 1–2 minutes to prevent scorching, until cherries release juices and a thick, glossy syrup forms (5–8 minutes). Cherries should be tender but retain shape.

Step 2: Flavor Integration

1. Turn off heat. Let the skillet cool for 2–3 minutes to avoid overheating the alcohol.

2. Add liqueur and almond extract. Stir briskly to infuse flavors.

3. Gently fold in blanched almonds, distributing them evenly throughout the compote.

Step 3: Chilling & Serving

1. Transfer the compote to a clean, airtight container or serving bowl. Let cool to room temperature (15–20 minutes) to prevent condensation.

2. Refrigerate for at least 30 minutes (or up to 3 days) to allow flavors to meld and texture to thicken.

3. Serve chilled as a standalone dessert, or pair with:

4. Almond cookies, cherry ice cream, or vanilla ice cream (per user feedback).

5. Toasted baguette or Greek yogurt for a lighter option.

Chef’s Tips & Variations

• Frozen Cherries: Thaw completely, drain liquid, and use the saved juice to make a light syrup (1 part juice + 1 part water + 1 T sugar per cup) to reduce wateriness.

• Sugar Adjustments: Reduce sugar to 2–3 T for less sweetness (ideal for sour cherries or tart varieties).

• Alcohol-Free: Heat liqueur over low heat for 1–2 minutes to burn alcohol, or replace with 2 T fresh orange juice.

• Texture: For a richer compote, stir halfway through chilling to break up clumps and rehydrate cherries.

User Feedback

• “Delicious with sour cherries but too sweet—next time, reduce sugar to 2–3 T.”

• “Used frozen cherries: drained juice + light syrup made it perfect. Served with almond cookies and ice cream!”

• “1.5 lbs cherries + same sugar = slightly too sweet; add ice cream to balance.”

• “Non-drinkers: burned alcohol off liqueur; non-alcoholic version with orange juice works!”

Note: Adjust sugar and ingredients to taste; enjoy the balance of tart cherries and nutty almonds!