Rum-Infused Sour Cherry Compote

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.