Earlier this year, we shared our Freeze-Dried Apple Compote recipe, a quick, cozy way to turn a pouch of Chelan Ranch freeze-dried apples into a syrupy, fruit-packed topping. This month, I wanted to see if the same magic would work with our freeze-dried cherries. Spoiler: it did, and maybe even better.

To get the 1½ cups of cherries the recipe calls for, I needed two pouches instead of one (cherries are smaller and lighter than apple slices). I was curious how the flavor would develop, especially with the optional ingredients: red wine, cinnamon, almond extract, and a bit of butter. I’ll admit, I was hesitant about adding the wine and spice at first. However, those ingredients, along with the almond and butter, proved to be the key to fully bringing the cherry flavor to life.

The result was a compote that’s rich, bright, and layered, sweet and tart with a lovely depth. It tastes like the essence of summer cherries concentrated into a spoonful. The merlot adds warmth, the almond extract adds that unmistakable cherry-pit perfume, and the touch of butter ties it all together with a silky finish.

This Freeze-Dried Cherry Compote is simple to make yet feels decadent. It’s absolutely delicious spooned over pancakes, drizzled on cheesecake, layered with yogurt, or melting over a scoop of vanilla ice cream. Whether you make it for breakfast or dessert, it’s a beautiful way to bring a taste of Chelan cherries into your kitchen any time of year. My grandson gave the Organic Emmer pancakes with cherry and blueberry compote high marks, though he couldn’t decide which he liked better. Every bite demanded a “just one more test!”

Click here for a printable recipe. Enjoy!