Black forest compote

Black forest compote

This simple black forest compote is made with morello cherries, and uses pectin to help the gel set without needing too much sugar. It makes a great sweet-and-tart topping for chocolatey desserts.
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  1. Step 1

    Mix the sugar and pectin together and set aside
  2. Step 2

    Add the cherry purée, water, scraped vanilla seeds and Morello cherries to a pan and slowly bring to the boil. Whisk in the sugar and pectin mixture and the lemon juice, then allow to re-boil for a few minutes
  3. Step 3

    Set aside to cool, and use in cakes, macarons and for topping any desserts you like. We added a spoonful of the black forest compote to a little pot of Pots & Co 70% Chocolate Ganache and finished it with some grated chocolate