Ingredients

• 2 cups fresh cherries (about 12 ounces), pitted, halved
• 7 tablespoons orange juice
• 1/4 cup sugar
• 1 cinnamon stick
• 1 vanilla bean, split lengthwise
• 1 tablespoon cornstarch

Instructions

1. Combine cherries, 6 tablespoons orange juice, sugar and cinnamon stick in medium saucepan. Scrape in seeds from vanilla bean; add bean. Bring to boil over high heat, stirring until sugar dissolves; boil 1 minute. Strain into bowl. Reserve cherries. Return juices from bowl, cinnamon stick and vanilla bean to same pan. Mix 1 tablespoon orange juice and cornstarch in small bowl; stir into juices in pan. Stir over medium heat until juices boil and thicken, about 1 minute. Mix in reserved cherries. Chill compote 2 hours. (Can be made 2 days ahead. Cover; keep refrigerated.) Remove cinnamon stick and vanilla bean.