Macerated Cherry Compote & Mascarpone Toast

What does “macerated” mean when cooking? 
“Macerating” means soaking fruit in liquid and sugar to draw out its natural juices, intensifying flavor and creating a syrupy compote. 

Cherries are the closest thing to candy that nature has to offer. In addition to being a sweet, healthy bite-size snack, fresh cherries have the ability to turn into something magical: macerated cherries. With the addition of water and sugar, you can whip up a cherry compote to elevate any dish. From a sweet yogurt or pancake topping to a spoonful on top of savory dishes and filling for pastries, cherry compote is a versatile ingredient you'll want to keep on hand all season long. 
 
If you find yourself with a mountain of cherries and a fresh loaf of sourdough, it might be time to marry the two together. Enter: cherry compote and mascarpone toast. The best part? It pairs well as a breakfast, snack, or sweet treat at any time of day. If you really want to bring out every ounce of sweetness, grab a bottle of peach white balsamic vinegar (pear works just as well). Not only does it taste delicious, but Macerated Cherry Compote & Mascarpone Toast is a stunning addition to any tablescape. 
 
The creamy mascarpone layered with the rich compote creates a summer dessert that is as delicious as it is picturesque. It’s the perfect way to cap off your summer garden parties, or as a midday treat to get you through a hot day. 

The best thing about this recipe? The compote lasts for up to a week in the fridge. Have extra? Spoon some into a mason jar and gift to friends and family. They'll be thankful you did. 

Ingredient Spotlight 

Harry & David Plump-Sweet Cherries: 
Firm, sweet cherries are essential for any rich compote. Harry & David’s plump cherries hold their shape while releasing enough juice to create a glossy, flavorful sauce. Look for deep red—almost black cherries for peak sweetness. 

Harry & David Peach White Balsamic Vinegar: 
Peach white balsamic adds a light, fruity acidity that brightens the cherries without overpowering them. Its subtle stone-fruit flavor pairs beautifully with mascarpone. Pear white balsamic works well too. 

Mascarpone Cheese: 
Mascarpone’s rich, creamy texture balances the sweet-tart cherry compote perfectly. Let it sit at room temperature for 10–15 minutes before spreading for the smoothest texture. 

Artisan Bread: 
A toasted slice of a sturdy artisan loaf like sourdough or ciabatta makes the perfect base that provides a satisfying crunch while supporting the creamy mascarpone and juicy cherry compote. 

Harry & David Picual Extra Virgin Olive Oil: 
This bold, peppery olive oil adds subtle savory depth and helps create a crisp, golden crust when toasting the bread. 

Honey: 
A light drizzle of mild floral honey ties the flavors together and enhances the natural sweetness of the cherries. 
 

Macerated Cherry Compote & Mascarpone Toast

SERVINGS

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Ingredients

Ingredients for Macerated Cherry Compote
• 2 Tbsp Sugar
• 2 Tbsp Water
• 2 Tbsp Harry & David peach white balsamic vinegar
• 2 Cups Harry & David plump-sweet cherries, pitted & halved
Ingredients for Toast
• 2 Slices Artisan Bread ( Sliced ¾ - 1” thick)
• 2 Tbsp  Harry & David Picual extra virgin olive oil
• 2 Oz Mascarpone cheese
• Honey To Drizzle
• 3 Mint leaves (Sliced into ribbons)

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Instructions

Instructions for Macerated Cherry Compote
1
Heat a small saucepan over low heat.
2
Add sugar and water, bringing mixture to a simmer while stirring until sugar is fully dissolved. 
3
Add peach white balsamic vinegar and simmer for an additional 2 minutes. 
4
Stir in cherries and simmer until slightly soft—about 10 minutes. 
5
Transfer compote to a sterilized glass jar and let cool. 
Instructions for Toast
1
Heat a large skillet over medium-high heat.
2
Brush bread with olive oil on both sides. Pan-toast 3-4 minutes on each side, until golden brown. Remove from heat and let cool 1 minute.
3
Spread a layer of mascarpone cheese on each slice and top with cherries.
4
Drizzle with honey and sprinkle with mint. Serve immediately.

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Recipe Author: Genesis Pasquesi