Classic cherry compote

Is there anything better in the summer holidays than a big bowl full of cherries? Sweet and with a touch of tart – this juicy fruit is a classic come Kiwi Christmastime.

Cherry compote, with its balanced flavour profile and rich red colour, is a wonderful utilisation of ripe cherries, saving a few handfuls fresh, of course. It is easy to make and exuberantly enhances any dessert dish. Plus, let’s not forget the blockbuster time the cherry red hue is having lately – a statement-making colour and superb match for Christmas dining.

Ingredients
• 3 cups fresh cherries
• 1/4 cup sugar
• 1/4 cup water
• 2 Tbsp lemon juice
• 2-3 Tsp cornflour

Method
1. Wash cherries and remove pits.
2. To a saucepan over medium heat, add cherries, sugar, water, and lemon juice.
3. Simmer for approximately 10 minutes, stirring often, until cherries are soft.
4. Mix cornflour and a few teaspoons of water together to make a watery paste, and slowly stir into the saucepan mixture.
5. Once it reaches your desired thickness (it will thicken slightly more when cooling), remove from heat and allow to cool.
6. Store in an airtight jar in the fridge and enjoy as you please.

Cherry compote three ways
Cherry compote is your summertime bestie, for its versatility in enhancing classic Christmas and social season desserts. Keep it in the fridge to be drizzled over cheesecake, ice cream, muesli, and pancakes.

Chia pudding
From breakfast to dessert, chia seed pudding is an ultimate summer dish. High in fibre and healthy, add cherry compote to a vanilla or chocolate chia pudding base. Garnish with a few fresh cherries, and mint leaves for a Christmas colour scheme.

Pavlova
Add whipped cream atop your meringue, before a decadent drizzle of cherry compote. Garnish with fresh or candied cherries.

Ambrosia
Spin on a classic dessert found on Christmas Day tables nationwide by mixing cherry compote into your ambrosia salad, to give it a unique, deep cherry-infused flavour.