Cherry Compote

Name: Cherry Compote
Yield: 4 servings
Ingredients: 1 2 cups fresh cherries (about 12 ounces), pitted, halved; 1 7 tablespoons orange juice; 1 1/4 cup sugar; 1 1 cinnamon stick; 1 1 vanilla bean, split lengthwise; 1 1 tablespoon cornstarch

From the kitchen of Carly

Fresh cherries stew down with cinnamon and vanilla into a glossy, jewel-toned compote that tastes like summer in a jar. The cornstarch thickens the juices to the perfect spoonable consistency. Serve over yogurt, cake, or ice cream.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 cups fresh cherries (about 12 ounces), pitted, halved
17 tablespoons orange juice
11/4 cup sugar
11 cinnamon stick
11 vanilla bean, split lengthwise
11 tablespoon cornstarch

Instructions

Combine cherries, 6 tablespoons orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon orange juice and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Remove cinnamon stick and vanilla bean.