Fresh Cherry Compote with Vanilla Yogurt
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, friendly people, great breweries and an abundance of fresh locally grown produce at the farmers market is hard to beat. When North Carolina cherries are in season I add them 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, especially 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. Either way, give this recipe a try to freshen up your breakfast.
To enjoy fresh, locally grown produce, you need to know the growing seasons. Depending on your precise area of the state, growing seasons and crop availability will vary. Generally, in North Carolina the growing seasons are:
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 Cherry Compote with Vanilla Yogurt
Serves 4
Ingredients:
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.