Vegan Cherry Vanilla Compote

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.

Ingredients:

  • 2½ cups cherries, pitted
  • ¼ cup coconut palm sugar
  • 1 vanilla bean or 2 teaspoons vanilla extract
  • 1 tablespoon brandy or rum

Method:

  1. 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.
  2. 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.