This delicious cherry and raspberry compote dessert is so easy and quick to rustle up. British cherries are so delicious and aren’t in season for long so make the most of them while you can! This recipe only takes 5mins to prepare and 15 mins to cook serving up to 6 people. The sweet, gooey compote is made from fresh cherries and raspberries and is perfect drizzled over Greek yogurt and enjoyed in the summer sunshine. You could serve this compote with other desserts too like ice cream, cheesecake or drizzled over a fruit salad for an extra sweet finish.
- 350g cherries, stoned
- 150g caster sugar
- Juice of 1 lemon
- 150g raspberries
- Greek yogurt, to serve
Pour 4 tbsp water into a pan and add the cherries, sugar and lemon juice. Place the pan over a medium heat, stirring until the sugar dissolves. Cook the cherries over a low heat for about 5-10 mins, until they have released some juices but aren’t overcooked.
Add the raspberries to the pan and cook for a further 1-2 mins, until they’ve started to soften. Remove the pan from the heat and leave the mixture to cool, then chill it well before serving with Greek yogurt.
Top tip for making Cherry and raspberry compote
Freezing the compote isn’t recommended, but the mixture may be kept in the fridge for 4 to 5 days.