Cherry Compote
Cherries cooked in red wine with cinnamon and orange, kept loose and glossy.
Kept bright and slightly acidic, so that it cuts through the richness of the cheesecake.
Made from 500 g of pitted cherries
Do not make it a smooth sauce. Keep it loose and glossy with some whole fruit still in it. That is what gives the plate its texture.
Ingredients
- Pitted cherries500 g
- Sugar100 g to 120 g
- Lemon juice25 g
- Water50 g
- Red wine100 ml
- Cinnamon, stick0.5 each
- Orange zest, strip1 each
- Vanillaoptional
Method
Combine the cherries, sugar, red wine, water, cinnamon and orange zest.
Cook gently until the cherries are tender but still retain some shape.
Add the lemon juice.
Remove the cinnamon and the orange zest.
Cool.
Chef’s notes
- A very small amount of Pedro Ximénez gives the cherries greater depth. Not enough to make it taste like a fortified wine dessert.
- A few drops of aged sherry vinegar do the same work another way. They make the compote more sophisticated and balance the sweetness.
Keeping
DUKAI storage guidance
Cool it quickly rather than leaving it on the pass: to below 21°C within about two hours, and to 5°C or below within a further four. At 5°C or below, use within 3 to 4 days, or freeze it.
Allergens and diet
Sulphites, from the wine.
Used in
Also in the Recipe Book
Last refined · September 2026