Cherry Compote

By pattie_d

This versitile compote can go savory or sweet. Try it as a sandwich spread or stirred into plain yogurt. Stored in an airtight container in the refrigerator, the compote should last up to two weeks.

Ingredients

• 1 pound halved and pitted fresh sweet cherries (4 cups)
• 1/3 cup sugar
• 1 teaspoon finely chopped fresh rosemary
• 2 teaspoons balsamic vinegar
• Coarse salt and ground pepper

Preparation

Step 1

Directions

In a small saucepan, combine cherries, sugar, fresh rosemary, and 1 tablespoon water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until cherries are nice and tender and liquid is slightly thickened, 12 to 15 minutes.

Remove from heat and stir in vinegar; season lightly with salt and pepper. Let stand at room temperature until cool. Serve or store.

From Body+Soul,

June 2008