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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 6


  • 2 cups Fresh Cherries (pitted)
  • 1/2 cup Granulated sugar
  • Pinch of salt
  • 4 tbsp Water
  • Zest of a lemon
  • 2 tbsp Brandy (optional)
  • 1 tsp Cornstarch
  • 1 tbsp Water


  • Add pitted cherries, sugar, salt and water to a sauce pan and turn the heat on to medium. Once all the ingredients come to a boil, turn down the heat and simmer for 10 minutes until theĀ  cherries have cooked down.
  • Make a cornflour slurry and add this to the compote. Mix well till the syrup thickens and turn off the heat.
  • Pour in 2 tbsp of brandy. Mix and let it cool down before serving. This compote can be stored in the refrigerator for up to two weeks in a clean jar.