Necessity, in cherry form.
Some of my favorite recipes come from necessity.
Those zucchini in the fridge that are looking a tad dull in the vegetable crisper (an ironic name in the zucchini’s late-stages of life)? Quick! Shredded and into zucchini bread they go–none the wiser and nutrients saved, poured into something tasty and given new life. These cherries were facing a similar fate–slightly dull in color, getting overly soft, likely on the verge of white moldiness (eek!) if forgotten about for another half week. So! What to do?
Cook them down into a bright and floral compote. Give cherries new life and they’ll give you another two weeks in the fridge. Plus, sneaking in the Vital Proteins Grass-Fed Collagen Peptides
Vanilla Cherry Compote
Ingredients
- 2 cups cherries pitted and halved
- 2 tablespoons local raw honey
- 2 tablespoons collagen peptides optional
- 1/4 cup water optional
- 1 teaspoon vanilla extract
Instructions
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Combine the cherry halves, honey and collagen peptides in a small saucepan, adding the optional water if your cherries are less ripe. Bring to a boil over high heat.
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Once boiling, bring the temperature down to medium-high and cover with a lid. Allow to cook covered for 10 minutes, or until the cherries soften and begin to break apart.
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Take the lid off, bring the heat down to low and allow to cook for an additional 5 minutes until thick and the cherries are covered in a beautiful syrupy sauce.
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Take off the heat and stir in the vanilla extract to perfume. Allow to cool, then serve with coconut milk, cream, ice cream, stirred into your favorite warm breakfast or piled atop some hefty spoonfuls.
Recipe Notes
Feel free to bump up or reduce the amounts in this recipe depending on how many cherries you have--it's a template and you have that freedom!
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