Cherries in Almond Syrup Over Greek Yogurt

From the kitchen of Carly

Bright cherries poached in almond syrup sit over clouds of Greek yogurt, their tart-sweet juices pooling into every spoonful. Toasted almonds add welcome crunch and earthiness to this elegant, protein-packed breakfast or dessert that comes together in minutes.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 cups pitted fresh red or black cherries (about 1 1/2 pounds)
  • 11/4 cup almond syrup (such as Monin or Torani)
  • 11/4 cup sugar
  • 12 tablespoons fresh lemon juice
  • 17 cups plain Greek yogurt, stirred to loosen
  • 11 cup whole raw almonds
  • 1coarsely chopped

Instructions

  1. Bring cherries, almond syrup, sugar, lemon juice, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring until sugar is dissolved. Simmer, stirring occasionally, until liquid is slightly syrupy but cherries still hold their shape, about 5 minutes. Transfer mixture to a bowl and let cool completely. Chill until cold. DO AHEAD: Can be made 1 week ahead. Cover and keep chilled.

  2. Divide yogurt among bowls. Spoon cherries with juices over. Garnish with chopped almonds.