Gruyère and Cherry Compote

Gruyère and Cherry Compote Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
This is a great introduction to cheese for dessert. Gruyère is a Swiss cheese that has a rich, sweet, nutty flavor. Domestic Swiss and Emmental also work well in the recipe.


5 servings

Recipe from

Cooking Light

Nutritional Information

Calories 324
Caloriesfromfat 26 %
Fat 9.3 g
Satfat 4.8 g
Monofat 2.8 g
Polyfat 1.1 g
Protein 10.6 g
Carbohydrate 51.7 g
Fiber 3 g
Cholesterol 25 mg
Iron 1.3 mg
Sodium 258 mg
Calcium 281 mg


1/2 cup sugar
1/2 cup water
1 pound fresh Bing cherries, pitted
1/4 cup fresh lemon juice
5 (1-inch-thick) slices Italian bread (about 5 ounces)
4 ounces Gruyère cheese, cut into 15 thin slices
Cooking spray


Combine sugar and water in a medium, heavy saucepan over high heat. Bring to a boil; cook 1 minute. Add cherries; cook 1 minute. Reduce heat to medium-low; cook 20 minutes. Remove cherries from pan with a slotted spoon.

Cook cherry liquid until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add cherries to pan; stir in lemon juice. Cool.

Preheat broiler.

Cut each bread slice crosswise into 3 strips. Arrange in a single layer on a baking sheet; broil 1 minute on each side or until toasted. Cool completely. Cut each cheese slice in half diagonally. Arrange 3 bread strips on each of 5 plates. Top each bread strip with 2 slices cheese and about 1 tablespoon compote.

Laura Werlin,

Cooking Light

May 2002
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