Go Back

Venetian Cherry Compote

Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Servings: 4 servings


  • 1 pound (500 g) ripe but firm cherries
  • 3 tbsp (22 g) sliced almonds
  • 185 gr sugar
  • 1 cinnamon stick
  • 2 cups (500 ml) valpolicella or other dry red wine
  • 125 ml heavy (double) cream
  • 2 tbsp amaretto liqueur
  • 2 tbsp (30 g) mascarpone


  • Pit the cherries and set them aside.
  • Place the almonds in a heavy skillet and toast over medium heat until they are lightly browned. Set aside.
  • Combine the sugar, cinnamon stick, and wine in saucepan, bring to a simmer, and cook about 5 minutes. Add the cherries and cook about 15 minutes longer.
  • Transfer the cherries and their sauce to a bowl and refrigerate 1 hour or longer.
  • Whip the cream until soft peaks form. Fold in the amaretto and whip a few seconds longer. Fold in the mascarpone. Refrigerate until ready to serve.
  • Spoon the cherries and their sauce into each of 4 goblets and top with the cream.
  • If desired, the cherries and cream can be layered. Top with the almonds and serve.