Cherry Compote (Chriesibrägel)

I was once given egg pancakes for dinner at work which were filled with a spreading of soft butter and a generous amount of sweetened strawberry puree. Not exactly a very ‘dinner’ dish for me. But it still tasted fantastic. Of course my Swiss colleagues seemed very used to it and were actually enjoying it with a slices of parma ham. After 10 minutes, they had polished off the entire tray of pancakes.

Egg pancakes can be filled with a variety of ingredients. In the fruit category it is not uncommon to find apricot jam or cherry compote being used too. I have always enjoyed red fruit compotes with a generous amount of freshly whipped cream, and cherry compote is no exception. Cherry compote is extremely versatile and can be eaten on its own, as a filling for egg pancakes, or served with spätzle. However, due to the warm summer weather and the seemingly eternal amount of heat and sunshine now, I feel that the best way to have a warm compote like this is too pour it over a few scoops of ice cold vanilla gelato. Not the most traditional, but certainly better than having it with plain croutons in the original recipe. This recipe that I have originates in the St Gallen area, a region in North-East Switzerland.

Cherry Compote

Serves 6


  • 1kg sweet cherries, stones removed
  • 200ml sharp apple juice (ordinary apple juice works just fine)
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter (softened)
  • 1 tablespoon plain flour


  • In a large pan, bring the cherries, apple juice, sugar and cinnamon to a boil, mixing well gently to avoid crushing the cherries
  • Once boiling, reduce the heat and simmer the cherries for approximately 5 minutes
  • Strain the cherries, reserving the liquid and return liquid to the pan
  • In a separate bowl, whisk softened butter and flour until it forms a smooth, lumpless paste
  • Bring the cherry liquid to a boil and reduce heat, slowly stir in the flour and butter mixture, whisking well to prevent any clumping
  • Simmer liquid for approximately 10 minutes until it becomes a thick sauce
  • Remove from heat, gently mix in the cherries
  • Serve

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