Rum-Infused Sour Cherry Compote
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 & Wine Advice
Wine Advice:
Pair with a sweet dessert wine such as a late-harvest Riesling or an ice wine.Nutrition values
Calories: 70 kcal | Carbohydrates: 18 g | Protein: 1 g | Sugar: 16 g