Cherries with bourbon and vanilla
Prep time: 20 minsTotal time: 
Cherries with bourbon and vanilla
Prep time: 20 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
The compote keeps in the fridge for up to 2 days. Warm through gently before serving.
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Pit the cherries using a pitter device (or see Kitchen Tip, below) and set aside.
TipTo 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.
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Melt the butter and sugar in a frying pan on a medium heat, stirring until the sugar has melted.
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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.
TipYou could use brandy instead of bourbon or, if making it for children, orange or cherry juice.
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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.
