Sour Cherry Compote

Sour Cherry Compote
Sour Cherry Compote
This easy, versatile compote is thicker than a syrup but not quite a jam.Helen Rosner

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 crepes, ice cream, yogurt, or cake.

Sour Cherry Compote
Thicker than a syrup but not quite a jam, this easy, versatile compote is a perfect use for summer's sour cherries. Use it as a topping for crêpes, ice cream, yogurt, or cake.
Yield: makes ABOUT 1 1/2 CUPS

Ingredients

  • 6 tbsp. sugar
  • 2 tbsp. rum
  • Seeds from 1/2 vanilla pod
  • 1 lb. sour cherries, stemmed and pitted

Instructions

  1. Combine sugar, rum, and vanilla seeds with 34 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.