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Cherry compote with almonds

Cherry compote with almonds

Cook 20 mins 4 people

The perfect addition at any cheeseboard or breakfast table – our recipe for Cherry compote with almonds presents an exciting marriage of sweet flavours 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
  • 150 g stewed cherries – drained
  • pinch of flake salt
  • 25 g roasted blanched almonds

Serve with

  • 200 g Castello® Tistrup xl
  • 100 g wholemeal crispbread



1. Sprinkle the sugar evenly in a cold sauté pan (about 21 cm in diameter). Melt the sugar without stirring – on a high heat for 2 minutes to begin with, then reduce to a 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 a medium heat for about 5 min., or until it starts to thicken – carefully stirring occasionally.

3. Leave the cherry compote to cool slightly and then add the whole almonds and pour the compote into jars.

Tips & Tricks

Tips & Tricks

The cherry compote will keep covered in the refrigerator for about a week.