This easy, versatile compote, developed by SAVEUR's Alexia Nader, is thicker than a syrup but not quite a jam. It's a perfect use for summer's sour cherries. Use it as a topping for crêpes, ice cream, yogurt, or cake.
6 tbsp. sugar 2 tbsp. rum Seeds from ½ vanilla pod 1 lb. sour cherries, stemmed and pitted
Combine sugar, rum, and vanilla seeds with ¾ cup water in a saucepan and bring to a boil. Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes. Add sour cherries, reduce heat, and simmer the mixture until cherries are tender, about 7-8 minutes. Allow the compote to cool before serving.
The compote will keep, covered and refrigerated, for up to two weeks.