Jacques Pépin's Cherry Compote

May  5, 2021
0 Ratings
Photo by Jacques Pépin Foundation
  • Prep time 15 minutes
  • Cook time 12 minutes
  • Serves 4
Author Notes

The cherry season is so short that freezing some for later in the year is a ritual for me. Here frozen cherries are poached in wine with a hint of vanilla; cherry preserves add sweetness and intensify the cherry flavor. You can substitute plums or other fruit, just use a complementary fruit preserve. —Food52

What You'll Need
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Jacques Pépin's Cherry Compote
  • 1 pound cherries, fresh or frozen, about 35 to 40 large cherries
  • 3/4 cup white wine
  • 1/2 cup cherry preserves
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons potato starch
  • Sour cream, for serving
  • Mint sprigs, for serving
  • Pound cake or butter cookies, for serving
  1. Pit the cherries using a cherry pitter, knife, or paper clip. Reserve 2 tablespoons of the accumulated juices and set aside.
  2. In a small saucepan combine the cherries, wine, cherry preserves, and vanilla; bring to a boil and cook for 2 minutes. In a small bowl, stir together the potato starch and reserved cherry juice. Add to the cherries, stirring until thickened, about 10 minutes. Set aside to cool.
  3. To serve: Divide the compote between four dessert dishes; top with sour cream and garnish with a sprig of mint and batons of poundcake or cookies.

See what other Food52ers are saying.

1 Review

rbinphx July 24, 2021
Delicious! This has a depth of flavor and a refreshing "adult" taste- not too sweet, not too savory, just perfect. Used fresh cherries and a 2017 Aligoté we were having for dinner as the wine. I have to say, if you don't have a homemade cherry preserves, store bought Bonne Maman cherry preserves are amazing. Served the compote with a wedge of chocolate cake.