Cherry Compote
This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and Cherry Compote .
Recipe information
Yield
Makes about 2 cups
Ingredients
2 cups fresh cherries (about 12 ounces), pitted, halved
7 tablespoons orange juice
1/4 cup sugar
1 cinnamon stick
1 vanilla bean, split lengthwise
1 tablespoon cornstarch
Preparation
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.
