Cherry Vanilla Compote

makes about 2-1/2 cups

  • 1/2 c. sugar
  • 1 T. cornstarch
  • 1/2 c. water
  • 1 T. lemon juice
  • 3 c. dark cherries (pitted and halved; keep juice if using frozen!)
  • 2 tsp. vanilla extract

1) In large saucepan, whisk together sugar and cornstarch. Add water and lemon juice. Stir over medium-low heat until sugar is dissolved. Bring mixture to a boil and continue heating about 2-3 minutes or between 170-180 F.

2) Stir in cherries and bring back to a boil. Continue boiling about 3 minutes or until cherries are just softened. Remove from heat and stir in vanilla.  Let cool and smother waffles, ice cream or test out a Dark Cherry Truffle Cake (coming soon)!

Source: Adapted from A World of Cake and Closet Cooking