Cherries in Vanilla Syrup

 

2 lbs. cherries, stemmed and pitted

1 1/2 C. sugar

1 vanilla bean, split lengthwise, seeds scraped

2 strips lemon peel (optional)

 

Combine cherries, sugar, vanilla bean, lemon peel (if using), and 3/4 C. water in a medium pot. Bring to a simmer over medium-high heat, and cook until cherries are dark red and softened, and syrup is thickened, 20-25 minutes. Let cool slightly, and transfer cherries and syrup to glass canning jar or container. Seal. Refrigerated, cherries will keep up to 1 month.