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Cherry Compote

['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']

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.

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