Brandy Cherry Compote on Almond Flour Pancakes. Plump, juicy cherries soaked and simmered in warm comforting Brandy. Then laid a top a stack of almond flour pancakes with whip. [social_share/] Yum
So happy its cherry season! And there is no better way to celebrate than to make some Brandy Cherry Compote! This compote has a beautiful dark hue and the brandy adds a touch of luxury. This compote is so delicious and easy to make and is the perfect topping on pancakes. Now you may be surprised to find that I used frozen cherries for this recipe, let me explain. When you thaw frozen cherries this beautiful burgundy cherry juice drains from them. I wanted this juice for the compote and frozen cherries were the simplest means of getting it. You put two cups of frozen cherries in a strainer and place it over a bowl. Once thawed retain the juice collected in the bowl, you will use it later for simmering.
I have been eating a lot of these almond flour pancakes since seeing the recipe in my latest “Sift” magazine. I eat a lot of floured goodies, as you know, so when I can lighten up on the gluten in my daily eating I do. What I really love about these pancakes is the texture the almond flour lends, its almost like a corn meal texture, which I love. The batter is slightly thicker and has a grainy texture due to the almond flour, they cook up beautifully.
My favorite way to dress pancakes is with whipped cream. And in this case the cool whipped cream really balances nicely with the rich flavors of the Brandy Cherry Compote. The perfect combination!
Ring in cherry season with some Brandy Cherry Compote and don’t forget to make these wonderful almond flour pancakes to accompany it, or does the compote accompany the pancakes? Either way, you can’t go wrong.
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- BRANDY CHERRY COMPOTE:
- 2 cups frozen cherries, thawed and juice reserved.
- 1 cup Brandy (or enough to cover cherries)
- 3 Tbsp sugar
- ALMOND FLOUR PANCAKES:
- 2 cups almond flour (I used King Arthur)
- ¼ cup gluten free flour (I used King Arthur)
- 2 tsp baking powder
- ½ tsp salt
- 2 Tbsp sugar
- 2 large eggs
- 2 Tbsp melted unsalted butter
- ⅔ cup milk
- 1 tsp vanilla
- Whipped cream and fresh cherries
- Thaw cherries completely and reserve cherry juice, you'll need it.
- Place cherries in shallow bowl/dish and pour the brandy over them, you'll need enough Brandy to coat them. Let sit over night or at least 4 hours.
- Transfer cherries and brandy to a medium sauce pan, add in the cherry juice and sugar. Stir.
- Simmer on low/medium for 10-15 minutes or until liquid is reduced by half.
- Let cool and transfer to serving dish or bowl.
- This can be made the day before and refrigerated and rewarmed when needed.
- Makes ¾ to 1 cup compote.
- Get pan ready with oil.
- In a medium bowl add in all the dry ingredients and stir to combine.
- In large bowl add in all the wet ingredients, mix to combine.
- Whisk the dry ingredients into the wet ingredients until completely combined.
- Let set for 10 minutes.
- In the mean time heat pan and oil on medium heat.
- Pour scant ¼ cup batter into hot pan, cook pancakes 1-2 minutes, until tops are bubbly and edges are dry and bottom golden brown.
- Flip and cook another 1-2 minutes until other side is golden brown.
- Repeat until all batter is used.
- PLATING AND GARNISH:
- Stack pancakes as desired, garnish with whipped cream and place a dollop of compote with juice on top along with a few fresh cherries (optional).