Sweet Cherry Compote

1. 1

   Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.

2. 2

   Add the vanilla pod, sugar, and 1/4 cup water.

3. 3

   Over medium heat, cook the mixture, without stirring, until its caramelized to an amber color.

4. 4

   Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.

5. 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).

6. 6

   When the sugar is an amber brown, add the cherries, and swirl the pan again.

7. 7

   Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened.

8. 8

   (The caramel will seize up and harden at first; dont worry, it will remelt.)

9. 9

   Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat.

10. 10

    Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often.

11. 11

    Cook a few more minutes, until thickened.

12. 12

    Transfer the cherries to the bowl, pour the liquid over them, and stir to combine.

13. 13

    Let cool completely.

* Per serving · 4 servings · Values may vary.