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Cherry compote sauce from canyon grill served with duck

Cherry Compote

Canyon Grill
Course Sauce

Equipment

  • Sauce pot

Ingredients
  

  • 3 cups black cherries, pitted
  • ½ cup brown sugar
  • ½ tbsp rosemary, chopped
  • ½ tbsp thyme, chopped
  • ¼ tsp cayenne pepper
  • 1 small shallot, thinly sliced
  • 3 tbsp lemon juice
  • 3 tbsp sherry

Instructions
 

  • Chop cherries into 1/4-inch squares. In a sauce pot, heat cherries and brown sugar on low heat until the sugar is dissolved.
  • Once the sugar is dissolved, add in rosemary, thyme, cayenne pepper, and shallots. Cook on low heat, occasionally stirring, until the shallots start to become translucent.
  • Pour in lemon juice and sherry, and then cook for about 5 minutes – long enough for the alcohol to cook out or until the sauce is thick enough to coat the back of a spoon.

Notes

“The cherry compote is a versatile sauce that pairs well with duck, pork, and chicken. The sweet, warm sauce has a nice cayenne ‘tingly tongue’ finish that makes me think of fall.” – Alexis West, Chef
Keyword canyon grill, cherry, cherry compote, cherry sauce, compote, fruit compote, sauce recipe