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.
Servings: 250 gram
Ingredients
- 3 cup fresh cherries pitted
- 2 tbsp rum
- ¼ cup sugar powdered
- 1 tbsp corn starch
- ¼ cup water
Instructions
- 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.
- 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.
Notes
- 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 flavor than sweet.