Cherry Compote With Honey Yogurt Food

FRESH CHERRY COMPOTE

Steps:

• Cool the compote: Remove the pan from the heat and stir in the vinegar. Pour into a clean glass jar, let cool to room temperature, cover with the jar's lid and refrigerate. The compote will keep, refrigerated for up to 1 week. It can be frozen for up to 12 months.

CHERRY COMPOTE WITH HONEY YOGURT RECIPE

Steps:

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

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

FRUIT COMPOTE WITH HONEY YOGURT

Steps:

• Combine apple juice and ginger in a large shallow saucepan and bring to a simmer.
• Peel, quarter and core the pears and apples and toss with lemon juice. Add to saucepan. Cover and cook over low heat until pears are just tender, about 10 minutes.
• Add apricots and prunes and then cover, cooking for 5 minutes on low heat.
• With a slotted spoon, transfer the fruit to a serving bowl.
• Raise heat and boil the apple juice mixture, uncovered until it reduces to 1 3/4 cups. Cool liquid slightly then pour over the fruit.
• Stir the yogurt and honey together in a small bowl and set aside. Toast the almonds in a small skillet (without oil) over low heat until golden (about 2 minutes.)
• Drizzle the fruit with a spoonful of the yogurt and honey mix. Garnish with strips of the lemon zest and sprinkle with the toasted almonds.