Nectarine and Cherry Compote over Vanilla Ice Cream

  • 6 tablespoons sugar
  • 2 tablespoons rum, optional
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • 4 medium nectarines, halved
  • 1 pound fresh sweet cherries, pitted
  • Vanilla ice cream

Preheat oven to 375°. In a small bowl, combine sugar, rum if desired, cornstarch and vanilla. Transfer to a greased 13×9-in. baking dish. Place nectarine halves, cut side down, over sugar mixture. Sprinkle with cherries. Bake, uncovered, 35-40 minutes or until bubbly and fruit is tender. Serve warm with ice cream

[print-me target=”.post-content”]