It’s best to use stone fruit and berries with this recipe but feel free to experiment.
Course Breakfast & Brunch
Prep Time 3 minutesminutes
Cook Time 10 minutesminutes
Total Time 13 minutesminutes
Servings 7people
Calories 80kcal
Author Cheri
Ingredients
250gfruit1/2 lb, peeled and chopped if needed
2Tablespoonshoney
pinchsalt
1Tablespooncornstarch
1Tablespooncold water
1 3/4cupsplain yogurtsweetened with 1 tablespoon honey, or to taste.
Instructions
Make compote
Place fruit, honey and salt in a medium sized saucepan. Bring to a simmer, stirring frequently. Stir together cornstarch and water until cornstarch is dissolved. Pour into fruit mixture. Simmer 5 minutes, stirring often, until thickened and no longer cloudy. Allow to cool before layering with yogurt.
Make yogurt
Add two tablespoons fruit compote to a sealable jar or plastic container. Top with 1/4 cup yogurt. Refrigerate, covered, for up to one week.
Notes
You may need to add more honey when using a tart fruit, such as rhubarb.