Savory Cherry Compote

In Desserts, Recipes by the dirty hippie and the bohemian girl0 Comments

Cherries are in season from June through August in North America, and there is nothing quite like biting into a sweet, fresh cherry. Everyone knows  cherry pie, it’s a classic. But how about turning tradition on its head and doing savory cherries?

This recipe uses cherries in a unique and delicious way – a compote over couscous. The subtle flavor of shallot and the crunch of pecans temper the sweet cherries with earthiness. A splash of red wine adds depth and fresh summer herbs rosemary and thyme round out the dish. This is an elegant and unexpected preparation of a summertime favorite.

Serve Savory Cherry Compote over couscous or your favorite grain as a vegan side dish. Gluten-free couscous is available from Lunberg, it’s made of brown rice and tastes great. Compote is also wonderful over steamed brown rice, pan-seared tofu steaks or baked sweet potato discs. Using fresh cherries does take a little prep time – you have to stem and pit them by hand. It’s worth the extra work when you taste this recipe, though! In a pinch for time? Use frozen and thawed sweet cherries.

Savory Cherry Compote
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1710 calories
260 g
0 g
56 g
38 g
5 g
1062 g
187 g
89 g
0 g
48 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 1710
Calories from Fat 468
% Daily Value *
Total Fat 56g
Saturated Fat 5g
Trans Fat 0g
Polyunsaturated Fat 17g
Monounsaturated Fat 31g
Cholesterol 0mg
Sodium 187mg
Total Carbohydrates 260g
Dietary Fiber 31g
Sugars 89g
Protein 38g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 1 cup couscous and 2 cups water, or follow box directions
  2. 1/2 cup shallot, finely minced
  3. 1 Tbl. grapeseed oil
  4. 4 cups fresh sweet cherries, pitted and halved
  5. 3/4 cup pecans, chopped
  6. 1 Tbl. fresh rosemary, finely chopped
  7. 1 Tbl. fresh thyme, finely chopped
  8. 1/2 cup dry red wine or port wine
  9. pinch white pepper
  10. pinch nutmeg
  11. salt, to taste
  1. Prepare couscous (or grain of choice) according to package directions. Typically, couscous is made with 1 cup dry pasta to 2 cups boiling water ratio. It cooks very quickly. Add a pinch of salt if you like.
  2. In a large saucepan, warm grapeseed oil and minced shallots. Saute over medium heat about 3 to 5 minutes, until shallots are wilted and soft.
  3. Add pitted cherries, chopped pecans, rosemary, thyme, wine, white pepper, nutmeg and salt. Cook, stirring often, over medium heat for 7 to 10 minutes. As the wine and cherry juice reduces, the liquid will reach an almost syrupy consistency and the cherries will soften slightly.
  4. Serve warm over hot couscous.
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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