Sweet Cherry Compote

• 1/2 vanilla bean
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 2 1/4 pounds Bing cherries, pitted
• 2 tablespoons grappa or brandy

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

vanilla bean, sugar, cornstarch, bing cherries, grappa

Taken from www.epicurious.com/recipes/food/views/sweet-cherry-compote-391099 (may not work)