Rum-Infused Sour Cherry Compote

Portions:1.5 cups
Cooking Time:20 minutes
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Equipment

  • Saucepan
  • Measuring cups and spoons
  • stirring spoon

Ingredients

  • 6 tbsp. sugar
  • 2 tbsp. rum
  • Seeds from ½ vanilla pod
  • 1 lb. sour cherries stemmed and pitted

Instructions

  • In a saucepan, combine sugar, rum, and vanilla seeds with ¾ cup water.
  • Bring to a boil over medium-high heat.
  • Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes.
  • Add the sour cherries, reduce heat to low, and simmer until the cherries are tender, about 7-8 minutes.
  • Allow the compote to cool before serving.
  • Storage:
  • The compote will keep, covered and refrigerated, for up to two weeks.

Notes / Tips / Wine Advice:

Wine Advice:

Pair with a sweet dessert wine such as a late-harvest Riesling or an ice wine.

Nutritional Information

Calories: 70 kcal | Carbohydrates: 18 g | Protein: 1 g | Fat: 0 g | Fiber: 2 g | Sugar: 16 g | Salt: 0 mg
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Course Dessert / Sandwich toppings / Sauce
Cuisine French
Diets Gluten Free / Vegan / Vegetarian