Flathead Cherry Compote

2 cups fresh cherries, pitted and halved

¼ cup white sugar

½ teaspoon finely chopped fresh rosemary

1 ½ teaspoons water

1 teaspoon balsamic vinegar

1 pinch salt

1 pinch ground black pepper

Heat the cherries, sugar, rosemary, and water in a saucepan over high heat. Bring to a boil, then reduce heat to medium-low. Cover and simmer until cherries are tender and sauce is thickened, about 15 minutes. Remove from heat and stir in vinegar. Season with salt and pepper. Serve warm or cold.