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1
Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
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2
Add the vanilla pod, sugar, and 1/4 cup water.
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3
Over medium heat, cook the mixture, without stirring, until its caramelized to an amber color.
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4
Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
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5
While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
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6
When the sugar is an amber brown, add the cherries, and swirl the pan again.
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7
Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened.
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8
(The caramel will seize up and harden at first; dont worry, it will remelt.)
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9
Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat.
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10
Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often.
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11
Cook a few more minutes, until thickened.
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12
Transfer the cherries to the bowl, pour the liquid over them, and stir to combine.
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13
Let cool completely.
