Sometimes yogurt is just… well… boring. Come on, admit it. It’s healthy and does all these wonderful things for you and for whatever reason, my lactose intolerant body doesn’t mind small doses of it.
But, it’s boring. It just is. Despite it’s wonderfulness and all, it needs a kick in the pants to make it enjoyable on a regular basis. I’ve tried to give suggestions on ways to zip it up with sweet chili sauce and cinnamon vanilla.
But, how about cherry vanilla compote?? I mean… it’s like putting cherry vanilla soda on your yogurt.
Well, ok, not it’s not like that at all but it is very tasty.
Actually, cherry vanilla compote is tasty, regardless of whether or not yogurt is involved. It just is.
Cherries are hands down, my favourite fruit. No ifs, and, or buts. I’m a cherry glutton which never bodes well down the road…
Cherries are the fruit I always associate with summer. As a kid, my parents would by flats of them on visits to my Grandma in the Okanagan – the prime cherry growing region here. My mom would always make cherry jam and for some reason, it never really set properly (all her other jams did) and so I would love it, all syrupy, on pancakes and on my toast, where it would soak in with the butter… mmmm… and she made pretty good cherry pie too.
I wish the season wasn’t so short, or that cherries weren’t so expensive, or that it wasn’t so hard to find Okanagan cherries in the lower mainland when they are no further away than the Washington cherries that always seem to be on sale everywhere. They’re always sweeter and riper.
I did find a bag of them one afternoon and snapped them up, to eat by hand while I read (I always eat fruit or cookies when I read.. is anyone else like this? It’s a “thing” that I have…). Unfortunately, when I pulled them out of the fridge that evening and popped my hand in the bag, I was greeted by mush. Half the cherries were over ripe and going bad or had split. The other half were living precariously on the edge.
And so, my book got pushed to the side and I waded through the whole bag and saved what I could and decided to make cherry vanilla compote with what I could salvage.
It turned out fabulously well. Perfect on yogurt, waffles, and even bread with a little cream cheese! Because cherries are so sweet on their own and produce so much juice, this recipe is much lower on sugar than most compotes, which is nice. It works well without vanilla as well but I like the little extra depth of flavour it gives.
- 2 cups of pitted cherries chopped in half
- ⅛th cup of sugar
- 1tbsp of water
- 1 tbsp of cornstarch
- ¼ tsp of vanilla extract (you can also use almond extract but drop it down to ⅛tsp)
- combine cherries, water, sugar, cornstarch (sift cornstarch in if you can – I use a tea strainer!) and heat in a small saucepan over med heat.
- heat to a boil
- cook at a boil for 1 minute, stirring constantly (make sure the cornstarch is not lumpy – that’s why I use the tea strainer!)
- remove from heat and add in vanilla.
- stir well
- serve cool or warm
Food Photography Tips
I have nothing to say about the photos except that I was an idiot and didn’t shoot with a tripod and they are not sharp AT ALL. This is especially noticeable with something like a compote.
Don’t be dumb like I am. Use a tripod when you shoot with macro lens or have low light. Really. You think it’ll be fine but it just never ever is. It never, ever is…
** I haven’t forgotten the Before And After posts. Just been a bit hectic and awfully hot to sit down and to a tutorial post. But there are more in the pipe coming soon!