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.
- 6 tbsp. sugar
- 2 tbsp. rum
- Seeds from 1/2 vanilla pod
- 1 lb. sour cherries, stemmed and pitted
The compote will keep, covered and refrigerated, for up to two weeks.