Michael Graydon + Nikole Herriott
We usually rail against kitchen tools that do only one thing and take up precious drawer space, but cherry pitters earn their keep as far as we are concerned.
Recipe information
Yield
4 servings
Ingredients
1
pound fresh cherries, pits removed
⅓
cup fresh red currants or three 3x1-inch strips lemon zest
3
tablespoons sugar
1½
cups plain whole-milk Greek yogurt
3
tablespoons wildflower or thyme honey
Pinch of kosher salt
Preparation
Step 1
Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8–12 minutes. (Fish out lemon zest if using.)
Step 2
Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.