Sweet Cherry Compote

Directions

1. 1
   Split the vanilla bean in half lengthwise and, using a paring knife, scrape the seeds and pulp into a medium saucepan.
2. 2
   Add the vanilla pod, sugar, and 1/4 cup water.
3. 3
   Over medium heat, cook the mixture, without stirring, until its caramelized to an amber color.
4. 4
   Once it begins to brown, you can swirl the pot a little to get the caramel to color evenly.
5. 5
   While the sugar is caramelizing, stir 1 tablespoon water into the cornstarch (this is called a slurry and will help thicken the fruit juices).
6. 6
   When the sugar is an amber brown, add the cherries, and swirl the pan again.
7. 7
   Add the grappa, turn the flame down, and let the cherries simmer a few minutes, until they have softened.
8. 8
   (The caramel will seize up and harden at first; dont worry, it will remelt.)
9. 9
   Strain the cherries over a bowl, return the liquid to the pot, and bring it to a boil over medium-high heat.
10. 10
    Whisk the cornstarch slurry into the liquid and bring it back to a boil once again, stirring often.
11. 11
    Cook a few more minutes, until thickened.
12. 12
    Transfer the cherries to the bowl, pour the liquid over them, and stir to combine.
13. 13
    Let cool completely.