Cherry Amaretto Compote

Up close picture of Cherry Sauce with Amaretto.

Easy to make and so very luxurious, this Cherry Amaretto Compote is amazing on pancakes, cheesecake and ice cream.

Course Dessert, Sauce

Cuisine American

Keyword Cherry Compote, Cherry Sauce

Cook Time 10

Servings servings

Calories 175kcal

Author Heather

Ingredients

1 pound frozen cherries *defrosted, See Note #1 below
1/2 cup amaretto
1/2 cup granulated sugar
2 teaspoons cornstarch *See Note #2 below

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Instructions

To a large sized non-reactive sauce pan add cherries, amaretto and sugar. Cook over medium-heat until the sugar melts and the cherries just start to break apart, approximately 6-7 minutes.
Remove cherries with a slotted spoon leaving cherry liquid in the pan.
In a small bowl make a slurry with the cornstarch and a small amount of the liquid from the cooked cherries.
Add slurry to pan and cook stirring often over medium heat until sauce begins to slightly thicken, about 2 minutes.
Take pan off of heat and stir cherries back into sauce. Let sauce cool before serving and refrigerate leftovers in an airtight container.

Notes

Recipe Notes

Note #1- Place the cherries in a bowl and let sit at room temperature for a few hours to defrost. Use both the defrosted cherries and cherry juice for the compote. Also, fresh cherries may be used but will need to be pitted first. If using fresh cherries an additional 2-3 minutes more of cooking time will need to be added onto simmering the cherries.

Note #2- When using this Cherry Compote for cheesecake or as a cake filling it is very important that the sauce be on the thicker side. Instead of using 2 teaspoons of cornstarch, use 1 full tablespoon. Also, let the Compote chill completely in the refrigerator before using.

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