Cherry and Vanilla Bean Compote
Yield: 4 servings
1 cup granulated sugar
3 tablespoons water
1 pound fresh sweet cherries, halved and pits removed
1 teaspoon pure vanilla extract, or ½ vanilla bean, halved and scraped
Combine the sugar, vanilla bean (if using) and the water (which will look like wet sand) in a heavy saucepan and cover with a glass lid.
Place over medium-low heat. After approximately 8 to 10 minutes, you will see the color of the sugar darken slightly to a light golden tan. Give the pan a small swirl to ensure that one part of the caramel doesn’t cook faster than another part.
Reduce the heat to low, and continue to cook until a light brown caramel color is achieved, swirling the pan as necessary.
With the heat still on low, carefully add the cherries. Stir continuously with a wooden spoon and cook until the cherries begin to give off their liquid, 1 minute.
Remove from the heat and stir in the vanilla extract, if using.
Serve or cool to room temperature.
HI
Iam glad to see some recipes that you do not have to buy something that cost a lot and only use one timethat takes the fin out of cooking.
Thank You
Ron