Cherry Filling and Compote

Cherry Filling and Compote recipe can be used for any fruit – strawberry, cape gooseberry, peach etc. The fresh cherries are cooked in sugar to give a deliciously thick compote.

This cherry compote is a basic recipe for filling up the tarts and pies or layering between cakes or serving as topping with an ice-cream.

All you need is little corn starch, sugar and fresh or frozen cherries. You may need to adjust water if you are using fresh cherries.

Cherry Filling and Compote

It pairs well with most desserts and you can feel free to replace cherries with strawberries or any other fruit of your choice. It is perfectly balanced in sweetness and tartness.

fills 3 layered cake Conversion Chart Print

Cherry Filling and Compote


3 cups of fresh cherries, pitted
2 tablespoons of rum
¼ cup of powdered sugar
1 tablespoon of corn starch
¼ cup of water


1.In a sauce pan, add cherries and rum. Whisk together cornstarch and sugar in a separate bowl and then add to the cherries in the pan. Add water and cook over low heat until the cherries come to a boil and the sauce thickens. The sauce should be thick and transparent. It should take roughly 10 minutes or less. And the fruit should be tender if using fresh cherries.
2.Transfer to a bowl and allow to cool completely. You can even store the compote for future use. It lasts upto a week in refrigerator.


Recipe adapted from here.

You may need to adjust water basis on how much time it takes to cook cherries as well as thickening.

Indian local cherries are not so red. They are more on tart flavour than sweet.