House prep · Syrup

Cherry Compote

Yield

About 2 cups

Shelf life

1 week

Storage

Refrigerated

Ingredients

• 0.5 vanilla bean
• 0.33 cup sugar
• 0.75 lb pitted cherries
• 1.5 tbsp brandy
• 1.5 tbsp port or red wine
• 1 strip orange zest
• 1.5 tbsp cornstarch

Method

1. 1Caramelize the sugar with the scraped vanilla and two tablespoons of water until dark amber. Add half the cherries with the brandy, port and zest and simmer until they release their juice, then strain, reserving the juice, and combine the cooked fruit with the raw cherries. Thicken the juice with a cornstarch slurry, boil briefly and pour it back over the cherries.