YIELD: 2 CUPS
This recipe makes a delightful condiment and can be used in both sweet and savory combinations. I love the Chocolate Soup with a dollop of this compote in the center, along with a touch of Sweetened Whipped Coconut Cream.
Directions
In a heavy 2-quart saucepan, combine all the ingredients and, over medium heat, bring to a boil, while stirring often.
Reduce the heat to medium-low and cook for about 10 minutes, until cherries are soft.
Strain the cherries, reserving the liquid.
Pour the liquid back into the saucepan and simmer over medium-low heat until the sauce is thickened, stirring occasionally, for about 15 to 20 minutes.
Place cherries back into the syrup and serve warm.
Store in an airtight container for up to 1 week in the refrigerator.
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Ingredients
2½ cups cherries, pitted
¼ cup coconut palm sugar
1 vanilla bean or 2 teaspoons vanilla extract
1 tablespoon brandy or rum
