Cherry Compote With Almonds
Published May 11, 2022
- Total Time
- 10 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 1pound/454 grams pitted fresh cherries
- ¼cup/50 grams granulated sugar
- 2tablespoons orange or almond liqueur, such as Cointreau
- A few drops of almond extract
- 1cup/142 grams whole blanched almonds (see Tip)
Nutritional analysis per serving (6 servings)
230 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 25 grams carbohydrates; 4 grams dietary fiber; 19 grams sugars; 6 grams protein; 5 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put cherries in a low, wide skillet over medium heat. Sprinkle with sugar and cook, stirring occasionally, until cherries are heated through and a syrup has formed at the bottom of the pan, 5 to 8 minutes.
- Step 2
Turn off heat. Add orange liqueur and almond extract. Stir in blanched almonds.
- Step 3
Transfer to a serving bowl and refrigerate until time to serve. (It keeps for up to 3 days in the refrigerator.) Serve chilled.
- To blanch almonds, place a handful of whole natural almonds in a bowl and pour boiling water over them. After 5 minutes, drain almonds. While they’re still warm, slip off the skins.
Private Notes
Comments
Any reason I can’t use frozen cherries? Although cherries have appeared at my local farmers’ market, I doubt they’re flavorful enough yet.
I used frozen cherries, and I think that the real issue is that even if you thaw and drain them, they're going to put out a lot more water, and so you need more time and probably more sugar to develop the syrup. Was delicious anyway (also used slivered almonds, because that's what I had). Served with almond cookies and cherry ice cream, fantastic! But doing it again with frozen, what I'd do is save the cherry juice when they drain, make a light syrup with it, and then add the cherries.
I think this likely for esthetics as well as how the dish eats. Imagine a smooth almond and the soft cherry. If the almond still has its skin it will change the dynamic. Really no reason you would need to blanch them, but I'm sure texturally this eats better without the skin on them. Just my two cents.
I’m wondering if you could heat the liqueur up to burn off the alcohol before adding it. I have some non-drinkers to accommodate. Or maybe just reduce some fresh squeezed orange juice?
Delicious with sour cherries from my tree, but a bit sweet for my taste. Next time will reduce sugar to 2-3 T.
I used about 1 1/2 lbs of cherries and the same amount of sugar the recipe calls for when using only 1 lb of cherries and it was perfectly sweet, almost a bit too sweet. We added a scoop of vanilla ice cream which was great! Nice recipe and not too heavy.
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