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.
- 2½ cups cherries, pitted
- ¼ cup coconut palm sugar
- 1 vanilla bean or 2 teaspoons vanilla extract
- 1 tablespoon brandy or rum
- 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 sauce is thickened, stirring occasionally, for about 15 to 20 minutes. Place cherries back into the syrup and serve warm. Store in airtight container for up to 1 week in refrigerator.