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Dark Cherry Compote


Enjoy this easy and delicious dark cherry compote fruit syrup that I made after I discovered a deficit of maple syrup in the pantry. Ingenuity often comes from sparsity! This compote pairs well with pancakes and waffles! Top with coconut whip cream and coconut flakes!

3 cups frozen cherries
1 cup pure water
1/2 cup simple syrup*
1.5 tbsp corn starch or potato starch

Blend one cup of frozen cherries with 1 cup of water.  Pour into a saucepan. Add the remaining two cups of cherries and the simple syrup to the saucepan. Bring to a simmer. Whisk the corn starch or potato starch with a couple tablespoons water until all the lumps are gone. Whisk starch mixture into the simmering sauce.

Let simmer for 10-15 minutes until compote thickens. Makes about 2 cups.
*I am someone who does not like too much sweetness in recipes. Therefore, I often have simple syrup on hand and substitute it for agave, honey, and in this case maple syrup! To make it- combine 1 cup organic turbinado sugar or “raw” sugar with 1 cup water. Mix together in saucepan and place on the stove bring to a simmer and whisk until all the sugar has been dissolved. Let cool and store it in the fridge. Keeps for about 6 months!