Ice Cream with Cherry Compote

I used the leftover cherry compote from my Dutch pancake on a scoop of vanilla ice cream, and it was divine. Lately, I’ve been reaching for really good brands of vanilla, like Tillamook or Straus, and it truly makes a difference—the flavor is so much richer. Topped with my cherry confit, it turned into the most indulgent little dessert. Honestly, it’s the perfect treat to serve friends after a nice dinner.

The next morning, I even spooned some over my yogurt for breakfast, and it was just as delicious.

A spoonful of leftover cherry compote from Dutch pancake recipe found its way onto a bowl of vanilla ice cream, and the result was pure bliss. With a quality base—brands like Tillamook or Straus—the vanilla takes on a luxurious creaminess that feels anything but ordinary. The bright, jewel-toned cherry confit draped over it transformed a simple scoop into a restaurant-worthy finish. A perfect, effortless dessert to bring out at the end of a dinner party.

The following morning, that same compote made an encore appearance over tangy yogurt, proving itself as versatile as it is indulgent. A little touch of decadence to start the day.

CHERRY COMPOTE

1/4 cup honey

2 3' strips lemon peel

1 tablespoon fresh lemon juice

2 cups cups fresh (or frozen, thawed) cherries (about 1 lb.), stemmed, pitted, halved

Preparation

Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill. 

I used fresh cherries and let them simmer for much longer than 15 minutes.