Combine sugar, rum, and vanilla seeds with ¾ cup water in a saucepan and bring to a boil. Cook, stirring constantly, until the mixture is reduced to a thin syrup, about 7 minutes. Add sour cherries, reduce heat, and simmer mixture until cherries are tender, about 7-8 minutes. Allow the compote to cool before serving. The compote will keep, covered and refrigerated, for up to two weeks.
- 6 tbsp. sugar
- 2 tbsp. rum
- Seeds from ½ vanilla pod or ½ tsp vanilla extract
- 1 lb. sour cherries, stemmed and pitted