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Cherry compote with almonds

Cherry compote with almonds

Cook 20 min 4 persons

The perfect addition at any cheeseboard or breakfast table – our recipe for Cherry compote with almonds presents an exciting marriage of sweet flavors and powerful zests. Joined by a dash of balsamic vinegar and roasted almonds, stewed cherries deliver bright contrasts to mild cheeses on crispbread or on their own.

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  • 3½ tbsp sugar
  • 1½ tbsp dark balsamic vinegar
  • 5¼ ounces stewed cherries – drained
  • a pinch salt flakes
  • ⅞ ounce roasted blanched almonds

Serve with

  • Castello® Extra Mature Cheddar
  • whole grain crispbread


1. Sprinkle the sugar evenly over a cold saute pan (about 8 inches diameter). Melt the sugar without stirring – over high heat for 2 minutes to begin with, then reduce to medium heat – until the sugar is light brown.

2. First add the vinegar to the sugar, stirring well, then add the cherries and salt. Cook the compote over medium heat for about 5 min., or until it starts to thicken – carefully stirring occasionally.

3. Let the cherry compote cool slightly. Then add the whole almonds and pour the compote into jars.

Tips & tricks

The cherry compote will keep covered in the refrigerator for about a week. Best served with Castello® Extra Mature Cheddar and whole grain crispbread.