Cherry Spice Recipe

Prepare cherries

If using fresh cherries, pit them and halve if large. If using frozen, do not thaw fully; add them frozen or partially thawed to the pot.

Combine cherries, granulated sugar, brown sugar, lemon juice and water in a medium saucepan over medium heat. Stir to combine and bring to a gentle simmer.

Once simmering, reduce heat to medium-low and cook, stirring occasionally, until cherries begin to break down and release their juices, about 8–10 minutes.

In a small bowl, whisk cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering cherry mixture to thicken. Continue to simmer 1–2 minutes until sauce thickens slightly.

Remove the pan from heat and stir in butter and vanilla extract until melted and incorporated.

While the cherries simmer (after they have started to break down but before adding the cornstarch), add cinnamon, ginger, nutmeg, and the optional star anise or cardamom. Stir to infuse the compote for 2–3 minutes over low heat so the spices bloom without becoming bitter.

Taste and adjust spices as desired. If the compote tastes too sweet, add another 1/2 teaspoon lemon juice; if it needs more warmth, add an extra pinch of cinnamon or ginger.

If using alcohol, stir in the bourbon or rum off the heat. Allow it to warm in the compote for 30 seconds. For a cooked-off flavor without alcohol, return to low heat for 1 minute; for a brighter boozy note, serve as-is.

Stir in sea salt to lift the flavors. Taste and adjust salt, sugar or spices to preference.

To serve decadently: place one scoop of vanilla ice cream or a dollop of mascarpone in each dessert bowl. Spoon generous portions of the warm cherry spice compote over the ice cream. Sprinkle with toasted almonds or chopped pistachios for crunch.

Leftover compote: cool to room temperature, transfer to an airtight container and refrigerate up to 1 week or freeze up to 3 months. Reheat gently on the stove or in the microwave before serving.