Recipe information
Yield
Makes 2 cups
Ingredients
2/3 cup water
6 tablespoons sugar
3 tablespoons fresh lemon juice
1 vanilla bean, halved lengthwise
2 1/2 cups (1 pound) cherries, pitted
Preparation
Combine water, sugar and lemon juice in heavy medium saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Bring to boil over high heat, stirring until sugar dissolves. Boil until thin syrup forms, about 7 minutes. Reduce heat to medium; add cherries. Stir 1 minute. Cool compote. Cover and chill until cold. (Can be prepared 1 day ahead. Keep chilled.)
