Cherry & rum compote

Ingredients

Compote

120 grams (4.23 ounces) cherry puree

4 grams (0.14 ounces) pectin NH

30 grams (1.06 ounces) sugar

30 milliliters (1.01 fluid ounces) rum (or cognac)

70 grams (2.47 ounces) sun-dried cherries

2 grams (0.07 ounces) gelatin

Instructions

Step 1

Heat the alcohol to 140°F, then pour it over the dried cherries. Cover and let it infuse for a couple of hours. Tip: You can let it sit overnight for a richer flavor.

Step 2

Soak the gelatin in cold water until it blooms. Tip: Use ice-cold water to ensure the gelatin absorbs evenly.

Step 3

In a skillet with a thick bottom, slowly heat the cherry puree to 95-113°F. Tip: Stir constantly to prevent the puree from burning.

Step 4

Gradually add the mixed pectin and sugar into the puree, stirring continuously with a whisk. Bring it to a boil and let it boil for a minute.

Step 5

Remove the skillet from the heat and let it cool slightly. Add the bloomed gelatin and stir thoroughly until dissolved.

Step 6

Strain the infused alcohol out of the cherries and add the cherries to the compote. Stir well. Tip: You can reuse the remaining alcohol for truffles or mousse.

Servings

Serving this delightful Cherry Compote is as fun as making it. Picture this: a scoop of rich compote next to a slice of moist pound cake with a dollop of whipped cream—perfection! For an elegant twist, drizzle the compote over panna cotta or use it as a filling for homemade croissants. If breakfast is more your style, swirl this sweet and tangy topping into your morning oatmeal or spread it generously on warm, buttered toast. Don’t forget ice cream; a spoonful of cherry compote can turn vanilla into something extraordinary! Hosting a brunch? Create a compote bar with options like Greek yogurt, fresh fruits, and granola for a DIY parfait station that will have everyone coming back for more. The only limit is your imagination!

Equipment

Skillet with a Thick Bottom

A thick-bottomed skillet ensures even heating, preventing your cherry puree from burning or sticking. It's essential for a smooth and well-cooked compote.

Whisk

Using a whisk helps in incorporating the pectin and sugar seamlessly with the cherry puree, leaving no lumps behind. A good-quality whisk makes the task much easier.

Strainer

Straining the alcohol-soaked cherries ensures a smoother compote texture. Opt for a fine-mesh strainer to catch all the tiny cherry bits and any remaining pectin granules.

Soaking Bowl

You’ll need a small bowl to soak your dried cherries in the alcohol. A bowl with a lid is ideal for better infusion and to avoid any spills.

Variations

For a gluten-free option, this recipe is already compliant as it doesn’t involve any gluten-containing ingredients. However, ensure all your kitchen equipment is cross-contamination-free. For a vegan-friendly variation, swap out the gelatin for agar-agar. Use an equivalent amount, and it will provide the same gelling effect while keeping your recipe plant-based.

Faq

Can I use frozen cherries instead of puree?
Yes, you can! Just thaw the cherries and blend them well to make a puree before proceeding with the recipe steps.
Do I need to use pectin nh specifically?
Pectin nh is preferred for its gelling properties, but regular pectin can be used if that's what you have on hand; just be aware the texture might vary slightly.
How long can I store the cherry compote?
When properly stored in an airtight container in the refrigerator, the compote can last up to two weeks. It's perfect for making ahead!
Can I use another type of alcohol?
Absolutely! While rum or cognac are recommended, you can experiment with other spirits like brandy or even a dash of flavored liqueur for a unique twist.
How do I prevent the compote from becoming too thick?
Monitor the boiling process carefully and avoid overcooking. If it turns out too thick, you can stir in a bit of water to achieve your desired consistency.
What are some other ways to use leftover compote?
Beyond desserts, you can mix the compote into salad dressings, use it as a glaze for meats, or even stir it into cocktails for a fruity kick!