Cherries are one of my favorite fruits–I won’t say favorite because that changes with my mood and the season. However, I eagerly anticipate cherry season each year. I love bing cherries–Mt. Rainier’s are good, but nothing compares to perfectly ripe, sweet, dark purple bing cherries. The perfect cherry is dark, firm, no blemishes or mold, slightly pops when you bite down on them and if you eat enough of them will tint your ‘California-ized’ whitened and brightened teeth an eerie shade of violet. I eat cherries out of hand until I am going to pop and only then do I start cooking with them. My second favorite way to eat them is in a very quick fresh cherry compote to have over vanilla ice cream for a decadent after dinner treat. That same compote is delicious mixed with plain yogurt for breakfast or a healthy afternoon snack. (A compote is dessert or sauce containing fruit cooked in a sugar syrup.) It’s a great alternative to purchasing processed yogurt and fruit and very easy to make.
Bing Cherry Compote
2 cups of pitted Bing Cherries
3 Tbsp. mild honey
1/4 c. water
1 cinnamon stick or 1/2 tsp. ground cinnamon
1 star anise
*use a cherry or olive pitter to pit the cherries quickly and efficiently
Combine all of the ingredients in a saucepan and bring to a boil on the stove top. Lower the heat to a simmer and continue to cook for 15 minutes.

 (Helpful hint *If you don’t lower the heat to a simmer, it will over flow and leave you with a sticky mess on your stove top.) Remove the pan from the heat and let cool. Refrigerate and consume within 7 days of making.