Thursday, May 23, 2013

Greek Yogurt with Stone Fruit Compote

greek yogurt with stone fruit compote

Doesn't "stone fruit compote" make me sound like a fancy foodie? But in the world of frozen fruit that you can get at the Jewel, it just means peaches or mangos. Mangoes?

This is pretty much the same recipe as the berry compote, just that the stone fruits need a little bit more cooking time. And even though it's a pain, cut up peach slices into bite-size pieces before cooking for best results.

For the compote:
two 12 or 16 oz bags of frozen stone fruits
2 Tbsp honey

To serve:
greek yogurt
sliced almonds

Empty half of the fruit into a saucepan. Add the honey and cook covered over medium low heat until the fruit has started to break down, about 15 minutes. Add the other half of the fruit and cook for 15 more minutes. Cool and put in a container in the fridge.

Serve a few spoonfuls of compote over greek yogurt with sliced almonds.

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