This recipe originally accompanied Chocolate Napoleons with Mascarpone Cream and cherry Compote.

Makes about 2 cups.

INGREDIENTS

  • 2cups fresh cherries (about 12 ounces), pitted, halved
  • 7tablespoons orange juice
  • 1/4cup sugar
  • 1cinnamon stick
  • 1vanilla bean, split lengthwise
  • 1tablespoon cornstarch

    DIRECTIONS

    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.