Pomegranate Vanilla Cherry Compote with Whipped Cream

Steps

1. Prepare first: halve the cherries, grate the lemon zest, and divide the vanilla into two equal halves, one for the compote and one for the cream.
2. In a medium pot, combine the cherries, pomegranate juice, granulated sugar, lemon zest and salt. Bring to a simmer over medium heat, stirring until the granulated sugar dissolves.
3. Simmer gently for 10 to 12 minutes, stirring now and then, until the cherries are soft and juicy but still hold their shape.
4. In a small cup, stir the cornstarch into the cold water until smooth to make a slurry.
5. Stir the slurry into the pot and simmer for 1 to 2 minutes, until the juices turn glossy and lightly thickened.
6. Take the pot off the heat and stir in the lemon juice and half of the vanilla.
7. Cool the compote for about 30 minutes, then transfer to a covered container and refrigerate promptly; use within 3 days.
8. Just before serving, whip the chilled heavy cream with the powdered sugar and the remaining half of the vanilla in a bowl until soft peaks form.
9. Spoon the compote into four dessert dishes, warm or chilled, and top each with the whipped cream.