Turkish · Dessert
Turkish Cherry Compote with Greek Yogurt and Lemon
A Turkish-style cherry compote simmered down to a glossy, lightly spiced syrup and finished with a spoon of cold Greek yogurt, giving a cooling, tangy counterpoint to the sweet-tart fruit. A whisper of cocoa deepens the colour and quietly adds fibre without turning this into a chocolate dish, keeping the cherry flavour front and centre.
$2
10 minsPrep
12 minsCook
37 minsTotal
EasyLevel
Nutrition per serving
185Calories
7.8gProtein
3.8gFat
33.8gCarbs
27.6gSugar
4gFiber
24mgSodium
7mgChol
2.2gSat Fat
439mgPotassium
98mgCalcium
0.9mgIron
0.3mcgVitamin B12
11.4mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Raki-based Cherry Cocktail
local
Turkish Pomegranate Molasses Tea
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Pit and halve the cherries, then tip them into a small saucepan with the water, sugar, lemon juice and cinnamon.
2
Bring to a gentle simmer over medium heat, stirring occasionally, and cook uncovered for 10-12 minutes until the cherries soften and the liquid reduces by about a third into a light syrup.
3
Stir the cocoa powder into the hot compote in the last minute of cooking so it dissolves fully and deepens the colour without turning the dish into a chocolate dessert.
4
Remove from the heat and let the compote cool to room temperature, about 15 minutes, so it thickens slightly further as it sits.
5
Spoon the cooled compote into two bowls and top each with a generous dollop of Greek yogurt just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.9 oz280g pitted, halved cherry
- 2.1 oz60g water
- 0.5 oz14g sugar white
- 0.3 oz8g lemon juice
- 0 oz1g cinnamon ground
- 0.1 oz4g cocoa powder
- 4.6 oz130g greek yogurt
