(COMPOTE DE CERISES NOIRES)
When in season, fresh cherries can be used in place of the frozen ones.
Recipe information
Yield
Makes about 3 1/2 cups
Ingredients
2 cups water
1 cup dried tart cherries
1/2 vanilla bean, split lengthwise
2 pounds frozen unsweetened pitted dark sweet cherries, thawed, juice reserved
2/3 cup honey
1 cinnamon stick
3 whole cloves
1 teaspoon grated lemon peel
Preparation
Combine 2 cups water and dried cherries in large saucepan. Bring to boil. Reduce heat; simmer until water is reduced to 1/4 cup, about 15 minutes. Scrape in seeds from vanilla bean; add bean. Stir in dark cherries with juices and remaining ingredients. Simmer until cherries are tender and juices thicken, about 50 minutes. Cool. (Can be made 3 days ahead. Cover and chill. Serve at room temperature.)
