Black cherry compote

Fresh North Carolina cherry compote with vanilla yogurt

Fresh North Carolina cherry compote with vanilla yogurt 

I made this recipe on the Charlotte Today Show last week and received so many requests for the recipe; I thought I’d include it in my blog, so here we go!!!

I love living in Charlotte, North Carolina, the second fastest growing city in America. The excitement of a relativity small city with a huge heart, with all its bustling people, to the number of great breweries to the abundance of fresh locally grown produce at the local farmers market. In season at the moment are delicious NC cherries ready to eat as is or added to salads, cakes, smoothies or one of my favorites – mixed with yogurt for breakfast. During the week I make the compote the night before and serve it cold!!! If I know I’m going to be in a rush to get to work the next day. Otherwise I make it on the weekend and serve the compote warm. Anyway, give it a try and see what you think, Enjoy!!!

North Carolina Growing season:

Depending on your precise area of the state, growing seasons and crop availability will vary.

Apples, August through February (cold storage until spring)

Arugula, available year-round but best in spring and fall

Asparagus, spring

Basil, May through November

Beets, year-round

Blueberries, May into July

Broccoli, May and again in October and November

Broccoli Raab, October into December

Brussels sprouts, October through December

Butter Beans, July and August

Cabbage, May through December

Cantaloupes, July and August

Carrots, year-round

Cauliflower, October through December

Celeriac/Celery Root, October through January

Celery, September through November

Cilantro, year-round

Chard, March into December

Cherries, late spring and summer

Fresh North Carolina cherry compote with vanilla yogurt

Serves 4


3/4lb. fresh NC cherries, pits removed

¼ cup dried cherries

3 tablespoons maple syrup

1 tablespoon chopped fresh basil

2 cups plain Greek yogurt (My boys love Siggi’s)

1 vanilla pod or 1 teaspoon vanilla extract

1 tablespoon chopped pistachio nuts

How to make:

Place the fresh and dried cherries into a saucepan along with the maple syrup, bring to a simmer on the shove and cook for 8 to 12 minutes until the fruit is tender and the juices are thicken enough to coat the back of a spoon. Remove from the heat and stir in the chopped basil, allow to cool slightly.

Take a small bowl and add the yogurt and vanilla seeds from the pod or the vanilla extract give a quick stir, then divide the yogurt between four bowls, top with the warm cherry compote and sprinkle over the chopped pistachio nuts and serve.


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