Cherry Compote is a delicious way to serve fresh or frozen sweet cherries. The fruit is gently cooked and sweetened to make a luscious compote that’s perfect to serve as dessert, or even for a decadent breakfast.
Why should I make Cherry Compote?
Cherry Compote is a sweet fruit compote made with fresh or frozen cherries. It’s perfect for serving with ice cream for dessert and can be used in recipes or simply as a fruit compote. It couldn’t be simpler or quicker to make, which is so helpful when you are in a hurry.
What ingredients do I need to make Cherry Compote?
This is a very simple recipe that needs only a few ingredients. Here is what you will need:
- cherries
- sugar
- cornflour (cornstarch)
Scroll to the end of this article to find the full recipe and all quantities of ingredients, with step-by-step photo instructions
What kind of cherries should I use?
Use any type of sweet cherry, if you buy in season then they are more likely to have been grown in your own country and will also be sweeter and fresher.
Check out market stalls and farmer’s markets or see what offers are on at the supermarket. I base most of my summer fruit buying on what are the best deals, then look for ways to use the produce.
When are cherries in season?
The season for cherries in the UK is short, the first cherries are available in mid-June and the season ends in mid-September. If you live in a different country then availability may be different.
Can I use frozen cherries?
Frozen cherries are perfect for making compote. They are generally a bit less expensive than fresh cherries and they are available all year round.
What kind of sugar should I use?
I recommend that you use white granulated sugar or white caster (superfine) sugar. This will mean that you taste the full flavour of the cherries. At a push you could use golden caster sugar but any type of brown sugar will tend to dominate the flavour of the cherry compote.
Do I have to use cornflour (cornstarch)?
I add a little cornflour mixed with water to the cherry compote just to thicken the juices. However, this is entirely optional and you can make your compote with just cherries and sugar. If you would like your cherry compote to be thicker then add an extra teaspoon of cornflour.
Can I make a larger quantity of Cherry Compote?
Yes, you can easily increase the ingredients to make a larger quantity. Simply double or treble the ingredients. It’s such a simple recipe that it’s easy to make more.
How should I store the finished compote?
Once cooled store the finished compote in a lidded container in the refrigerator for up to a week. I like to have a dish of compote ready for whenever I need it.
Can I freeze cherry compote?
This compote freezes beautifully. Think about how you plan to use it before you freeze the compote. If you are making it ahead to serve for a meal where all the compote will be used at once, then freeze it in a large freezer proof container.
However, if you think you might just be using one or two portions at a time, freeze smaller quantities in smaller containers. You can leave the compote to defrost overnight in the fridge or use the defrost setting on your microwave.
Vegetarian
Cherry Compote contains no animal products and is suitable for vegetarians and vegans.
Gluten Free
There are no products used to make this compote which contain gluten. Cornflour (cornstarch) is generally GF but please check the package to ensure it meets your dietary requirements.
For more information regarding any dietary information provided on this website, please refer to my Nutritional Disclaimer.
How should I serve Cherry Compote?
I like to serve this cherry compote as dessert with vanilla ice cream. There is a classic dessert called Cherries Jubiliee where cherries are flamed with brandy, then it’s served warm over ice cream. I don’t generally flambee my cherry compote at home but I do sometimes add a little brandy or, even better, cherry brandy to the compote for a more adult dessert.
You can also serve fruit compote for breakfast. It pairs really well with Greek Yogurt and granola. It’s good with standard cereals like cornflakes and rice krispies too. And is a totally delicious addition to breakfast pancakes, French toast or waffles.
Cherry and Chocolate
Cherry and chocolate is a classic flavour combination and one that I love. The cherry compote is perfect to top my Cherry Chocolate Brownie Cake or serve over Chocolate Cherry Brownies. It’s also the perfect fruit base for Chocolate Cherry Trifle.
Use your Cherry Compote to make this incredibly delicious Cherry and Almond Frangipane Tart. Cherries and almonds are a match made in heaven and the crisp pastry tart shell is the perfect foil to the luscious cherries and soft almond sponge.
More Fruit Compote Recipes
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Cherry Compote
Equipment
- 1 weighing scales
- 1 Medium saucepan
- 1 wooden spoon
- 1 Measuring spoons optinal
Ingredients
- 350 g (2½ cups) cherries fresh or frozen
- 100 g (½ cups) sugar
- 3 tbsp water optional
- 1 tbsp cornflour optional
Instructions
- Place 350g (2½ cups) of cherries in a saucepan. I used frozen cherries which are already stoned, but if you use fresh cherries you need to remove the stones.
- Add 100 g (½ cup) sugar to the cherries and 1 tbsp of water.
- Heat gently until the cherries start to release their juices and all the sugar has dissolved. Bring the pan to a gentle simmer and cook the cherries and sugar until they are soft and glossy. This should take about 10 minutes.
To create a thicker compote (optional)
- Mix 1 tbsp cornflour (cornstarch) with 2 tbsp water.
- Add the cornflour mixture to the pan of cooked cherries and continue simmering for a further 5 minutes.
To serve
- Spoon or pour the Cherry Compote into a serving dish. Serve warm or cover and store in the fridge.
- Serve Cherry Compote over ice cream for a delicious dessert. Or for breakfast with yogurt and granola, pancakes or waffles.
Karen says
Made this using frozen berries and it was delicious on a warm scone with some clotted cream.
Janice Pattie says
Oh that sounds very delicious indeed!
Chloe says
This was lush, I used halve a bag of frozen cherries that I found in the freezer and doubled the cornflour so I could use it as a filling in a chocolate cake – It was truly delicious, especially with the fresh cream I also used!
Janice Pattie says
That sounds gorgeous!
Peter says
What a treat this was! I served it simply over some vanilla ice cream and it was so delicious.