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Bourbon Cherry Compote

Serves: 2 cups

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2 cups pitted Bing cherries
1 cup sugar
3/4 cup bourbon
Juice of 1 lemon


In a large saucepan, combine all of the ingredients. Bring to a low simmer over medium-low heat. Gently cook until the mixture is thick and syrupy, 30 to 45 minutes. Remove from the heat and let cool completely before storing in an airtight container. Refrigerate until ready to serve.

About the recipe

In Italy, you’ll find jars of cherries preserved in a brandy or amaretto-spiked syrup. We’ve given that idea a Southern update and incorporated bourbon instead. Serve these over vanilla ice cream, pound cake or as a topping for your sundae.