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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and Cherry Compote . Ingredients:
2 cups fresh cherries (about 12 ounces), pitted, halved |
7 tablespoons orange juice |
1/4 cup sugar |
1 cinnamon stick |
1 vanilla bean, split lengthwise |
1 tablespoon cornstarch |
Directions:
1. Combine cherries, 6 tablespoons orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon orange juice and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Remove cinnamon stick and vanilla bean.
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