Cherry Compote – Filling for Cakes Recipe
This Cherry Compote Recipe is an easy, 5 ingredient recipe that is thick and glossy, making it perfect for filling cakes, macarons, cheesecakes, pavlovas or even just adding to yoghurt for a fruity sweet treat. In this recipe, I used fresh black cherries but you can also use frozen. This compote keeps for up to 1 week in the fridge and can be frozen for up to 3 months
So how do I make this Cherry Compote from scratch?
This cake filling comes together so easily in just a few easy steps. Begin by removing the stones from the cherries with a sharp knife and cut into chunks. Next, add the blueberries, sugar and 150 grams water to a large deep pan or saucepan. Mix together. Cook for 5-10 minutes on a medium heat until the cherries soften and start to burst.
Mix the cornflour with the remaining 50 grams water until smooth. Pour the cornflour slurry into the pan and mix immediately. Cook on a medium heat for 4-5 minutes, stirring often, until the compote has thickened significantly. Transfer to an airtight container and allow to cool at room temperature before storing in the fridge for up to 5 days.
Frequently Asked Questions
I used fresh black cherries, but you can use any kind of fresh or frozen cherry. If using a sweeter cherry, reduce the sugar slightly by 20 grams and check for sweetness once everything is cooked, add more if necessary.
They are similar, in that they have similar ingredients however a coulis is usually very smooth where a compote can be chunky.
While this compote is thick and glossy and has a similar texture to jam, it is a lot less sweet than a regular jam. Jam uses sugar to thicken it while this compote uses cornflour. Because we use cornflour we can make a compote that isn’t as sweet so you can use more for extra cherry flavour.
It’s possible you haven’t cooked it enough. The cornflour should be cooked for 4-5 minutes on a medium heat to thicken the juices and water. The compote will also thicken a little as it cools.
Yes, absolutely. This compote can be frozen for up to 6 months in an airtight container. To defrost, leave at room temperature for 3-4 hours before using.
For Cake Recipes you could fill with this Blueberry Compote, check out my Cake Category, here.
Maybe you want to take a peek at more Dessert Recipes? You can check out my Dessert Category, here.
Cherry Compote – Filling for Cakes
Equipment
- 1 saucepan or deep sided pan
- 1 Wooden Spoon or Rubber Spatula
- 1 Small Bowl
- 1 spoon or fork
Ingredients
- 250 grams cherries fresh or frozen
- 200 grams water
- 50 grams sugar
- 1 tsp vanilla
- 15 grams cornflour
Instructions
- If you are using fresh cherries, begin by using a sharp knife to remove the stone inside and cut the cherries into chunks.
- Add the cherries, sugar, vanilla and 150 grams water to a saucepan or deep sided pan.
- Cook on a medium heat for 10-15 minutes until the cherries have softened.
- In a small bowl, add the cornflour and whisk briskly until the cornflour has completely dissolved.
- Add the cornflour slurry to the pan and stir until combined.
- Continue cooking for 4-5 minutes until the compote thickens.
- Allow to cool before using or transferring to an airtight container for storage. Store leftovers in the fridge for up to 5 days.
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