Cherry Compote with Honey Yogurt

From the kitchen of Carly

Bright cherry compote, jammy and glossy, spooned over thick Greek yogurt sweetened with wildflower honey. The fruit breaks down into syrup while holding its shape, turning simple yogurt into something worth waking up for.

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

Ingredients

4 servings

  • 11 pound fresh cherries, pits removed
  • 11/3 cup fresh red currants or 3 (3x1-inch) strips lemon zest
  • 13 tablespoons sugar
  • 11 1/2 cups plain whole-milk Greek yogurt
  • 13 tablespoons wildflower or thyme honey
  • 1Pinch of kosher salt

Instructions

  1. Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8, 12 minutes. (Fish out lemon zest if using.)

  2. Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.