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Cherry Compote

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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.

Prep: 5 minues
Total: 45 minutes

Ingredients

Makes 1 cup (8 servings)

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

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