Comments on: sour cherry compote

By: Chris

Chris — Mon, 29 Jun 2009 23:16:38 +0000

LOVE LOVE LOVE sour cherries. Made this compote, very tasty, but I think I’d have omitted the vanilla – it was awfully overpowering (so I ate all the compote with vanilla ice cream and hardly noticed). Next time I’ll probably just add a dash of almond extract (cliche, I know, but some cliches exist for good reason).

By: Julianne

Julianne — Fri, 24 Apr 2009 22:51:10 +0000

What does one do with a compote exactly? I’m still learning my way around the kitchen and this looks good but do you eat it by itself or put it on something?

By: Suzanne

Suzanne — Sat, 04 Oct 2008 01:33:47 +0000

If you still have an Agway store near you, you can often order frozen goods from them. Much of it is prepared food, but we can buy unsweetened frozen sour cherries. They are IQF (individually quick frozen) so you can scoop out just what is needed for any given recipe. I belong to a Community Supported Agriculture farm where we have the opportunity to buy them (low spray, not organic) each year mid-July. I drain the juice out of the bucket and savor it for days. Then I spread the cherries on cookie sheets overnight and throw them in one big bag in the morning – my own IQF!. It’s time consuming that first day, but you’re set for the rest of the year – just grab and bake.

By: Karen

Karen — Thu, 28 Aug 2008 23:10:47 +0000

We just this year discovered our sour cherry tree (last year, when we first moved in, a frost had killed all the blossoms that spring). While fighting the birds, we managed to get enough for the equivalent of three pies–not shabby.

At first, my husband was suspicious. They were sour, he said, and therefore not cherries. They could be poisonous. Even though I had Googled sour cherries and pointed out the resemblance between them and our tree, he insisted on eating the first slice and waiting 24 hours for any ill effects before the rest of the family ate any.

He said he had no idea there were two kinds of cherries, and that he always had wondered why the fresh cherries we bought to eat tasted so different from those in cherry pie. :)

I love pie cherries, and could eat a ton of this compote.

By: Dani

Dani — Thu, 28 Aug 2008 17:50:47 +0000

great way to use up those cherries :)
great pics!

By: Mari

Mari — Thu, 28 Aug 2008 17:28:01 +0000

My fellow rollergirl and I went crazy this year with the urban foraging of sour cherries in our town. We’d drive as close to a tree as possible in her truck, set up a step ladder in the back bed, and then climb all over the thing picking as many cherries as possible. Then we’d move on to the next tree.

I have 4 bags of precious precious frozen cherries.

By: CookiePie

CookiePie — Thu, 28 Aug 2008 14:32:46 +0000

Oooooh yum yum yum. I love sour cherries, and I often buy tons of them for the 8 minutes they’re in season and pit and freeze them. And I might have eaten some frozen, right out of the bag like Alex, maybe I might possibly have done that…

Your compote sounds divine and I think I might have some of those cherries left in the freezer… :)

By: Janna from Honeyed Hashette

Janna from Honeyed Hashette — Thu, 28 Aug 2008 14:00:31 +0000

Those cherries are gorgeous and I would like some of that compote on my spoon…stat. :)

By: Johanna

Johanna — Thu, 28 Aug 2008 01:13:50 +0000

Here in Ontario, Canada, we can buy frozen cherries in pails. This blog has inspired me to haul that big pail of cherries out of the freezer and make some compote with it, but I would love the Cherry Crumble Bars recipe!
We can buy beautiful baskets of sour cherries brought to our Farmer’s Market from the Niagara Peninsula during early July. Pitting them is truly a labour of love, but once a year I make a fresh sour cherry pie. Heaven on earth!

By: April

April — Wed, 27 Aug 2008 23:50:20 +0000

how gorgeous are they! mmmmm thanks!