When the cherry bowl is still full by Thursday, this quick cherry compote is the answer. Fifteen minutes on the stovetop turns a few handfuls of cherries into a thick, glossy sauce with a squeeze of lemon and a splash of vanilla. Most of your time goes on pulling out the stones, and the pan does the rest. Small cherries, twins and anything with a mark on it are all fine here, since they collapse into the same syrup. Spoon it warm over Greek yoghurt and granola for breakfast, over ice cream or pavlova after dinner, or put it beside a wedge of brie on a cheeseboard. It keeps in a jar in the fridge for up to a week, and it thickens as it cools.
