Quick confit of cherries with lemon

Simple and tasty, and versatile enough to use in both desserts and savoury dishes. The cherries thicken in their own pectin, giving the result a lovely firm, almost jelly-like consistency.

Quick confit of cherries with lemon

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




cherries, fresh and pitted



granulated sugar



lemon juice



lemon zest

Preparation method

  • Quickly boil all ingredients together over high heat.
  • Stir occasionally with a spatula.
  • Use warm, or cool to allow the sauce to thicken somewhat.

Serving suggestions

  • As a component of a game dish. Venison steak or duck, for example.
  • As a component of a breakfast buffet. Delicious with yoghurt or quark.
  • As a component of a dessert with other cherry components, or with components of basil or raspberry.

Previous page