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Smoky Cherry Compote

Makes about 2 cups
Time 30 min
Serve this savory cherry spread, spiked with caramelized shallots and smoked paprika, with a fancy cheese plate, or spread onto pork chops or grilled cheese sandwiches.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 4 medium shallots, finely chopped (about 3/4 cup)
  • 1 pound cherries (about 4 cups), pitted
  • 1/4 cup dry vermouth or sherry
  • 1 teaspoon pimentón (smoked paprika)
  • 1 teaspoon finely chopped thyme
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
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Method

Heat oil in a medium saucepan over medium-high heat.

Add shallots and cook, stirring often until deep golden brown, about 5 minutes.

Meanwhile, in a food processor, pulse cherries until finely chopped; set aside.

Carefully add vermouth to shallots, stir well to scrape up any browned bits, and continue cooking until reduced and syrupy, 1 to 2 minutes more.

Add pimentón and cook until fragrant, about 2 minutes.

Stir in cherries, thyme, salt and pepper; cover and cook over medium-low heat, stirring occasionally until fragrant and jammy, about 15 minutes.

Serve warm, at room temperature or cold.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 2 tablespoons extra-virgin olive oil
  • 4 medium shallots, finely chopped (about 3/4 cup)
  • 1 pound cherries (about 4 cups), pitted
  • 1/4 cup dry vermouth or sherry
  • 1 teaspoon pimentón (smoked paprika)
  • 1 teaspoon finely chopped thyme
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
Shop recipe on Amazon

Exclusively for Prime members in select ZIP codes.