Fresh Cherry Compote
Prep time
Cook time
Total time
Serves: 4-6
  • 500 g fresh cherries
  • 100 g caster sugar
  • 120 ml water
  1. Put the cherries into a pan with the water and sugar and bring to the boil. Cook on a gentle heat for 15 minutes, keeping an eye on it to make sure the cherries are not sticking. Add a few tablespoons of extra water if the pan is running out of liquid at all.
  2. After 15 minutes the cherries should be soft and you will have a lovely, dark sauce. If the cherries are still a little firm, cook for up to ten minutes more, again, adding water if needed.
  3. Leave the compote to cool completely before spooning onto ice cream. Store it cooled and covered in the fridge for up to three days if not using straight away. You can also whizz the sauce using a stick blender for a smoother cherry sauce.
Recipe by Ren Behan - Author Wild Honey and Rye at