Cherry Bourbon Compote

By
Miri Rotkovitz
Miri Rotkovitz
Miri Rotkovitz
Registered dietician, teacher, and award-winning cookbook author who has been exploring Jewish cuisine for almost 20 years.
Learn about The Spruce Eats' Editorial Process
Updated on 06/22/21
Cherry Bourbon Compote, Served Atop a Citrus-Soaked Butter Cake

The Spruce / Miri Rotkovitz
Prep: 5 mins
Cook: 20 mins
Total: 25 mins
Servings: 4 servings
Nutrition Facts (per serving)
161 Calories
0g Fat
35g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 161
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 35g 13%
Dietary Fiber 2g 9%
Total Sugars 31g
Protein 1g
Vitamin C 8mg 40%
Calcium 15mg 1%
Iron 0mg 2%
Potassium 255mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Incredibly simple to make, this cherry bourbon compote is also so versatile. Offer it as a spoon sweet with a dollop of honey-sweetened Greek yogurt, mascarpone, or whipped cream. Or serve it atop a simple cake, over ice cream, alongside biscotti or madeleines, or with a cheese course. You can even skip the dessert altogether, channel your inner mixologist, and drop a few cherries and a little of the syrup into a glass of sparkling wine or a cocktail.  

Ingredients

  • 1 pound dark cherries, fresh or frozen; pitted

  • 1/4 cup sugar

  • 1/4 cup bourbon

  • 2 tablespoons water

  • 1 tablespoon honey

  • 1-inch piece fresh ginger, peeled and finely chopped; or about 1 tablespoon chopped, optional

Steps to Make It

  1. Gather the ingredients.

  2. In a medium, nonreactive saucepan, combine the cherries, sugar, bourbon, water, honey, and ginger. Bring to a boil over medium-high heat, stirring until the sugar is dissolved. Lower the heat and simmer uncovered, stirring occasionally, for about 20 minutes, or until the cherries soften and the liquid reduces and turns syrupy. 

  3. Allow the compote to cool slightly before serving either warm or at room temperature. Compote may be made ahead and stored in a covered glass (or other nonreactive) container in the refrigerator for three to four days.

  4. Enjoy. 

Tips

If you make this citrus-soaked butter cake to serve with this compote, you will probably have leftover soaking syrup; feel free to use it in place of the honey in this recipe—the citrus notes are a nice complement to the bourbon and cherries.