Cherries with bourbon and vanilla
Cherries with bourbon and vanillaSubscribe to Sainsbury's magazine
We like our cherries drunk on bourbon. Serve with vanilla ice cream - YUM!
- 500g cherries
- 50g unsalted butter
- 50g caster sugar
- 1 strip of pared lemon zest, plus a squeeze of juice, if needed
- 1 vanilla pod, split and seeds scraped out
- 4 tbsp bourbon whisky
- a pinch of sea salt flakes
The compote keeps in the fridge for up to 2 days. Warm through gently before serving.
Pit the cherries using a pitter device (or see Kitchen Tip, below) and set aside.
To pit cherries without a pitter, place on top of an empty beer bottle, and use a skewer to push the stone down into the neck, leaving the cherry on top.
Melt the butter and sugar in a frying pan on a medium heat, stirring until the sugar has melted.
Add the cherries, lemon zest, and vanilla seeds and pod and cook over a medium heat, stirring continuously, for 5 minutes, until the cherries start to release their juices. Carefully add the bourbon and sea salt and continue to cook for 5-10 minutes until the fruit is tender and very juicy.
You could use brandy instead of bourbon or, if making it for children, orange or cherry juice.
Taste and add a drop of lemon juice if the cherries need a little sharpening – this will depend on variety and ripeness. Leave the compote to cool slightly, discarding the lemon zest and vanilla pod, and then serve, still warm, spooned over vanilla ice cream.