Thick Greek Yogurt with Honey, Sour Cherry Compote and Pistachios

By Sprig Originals ✓ · cooked up in Sprig

A Mediterranean taverna dessert that leans on quality rather than technique: full-fat Greek yogurt strained until it stands up like soft cheese, a warm-spiced sour cherry compote spooned over the top, a thread of good honey, and pistachios toasted just long enough to smell like popcorn. Active work is about five minutes — the only patience required is letting the yogurt drip in the fridge while you eat dinner.

Ingredients

• 3 cups full-fat Greek yogurt (5% or higher)
• 1 pinch fine sea salt
• 1/2 teaspoon vanilla extract, optional

• 12 oz frozen pitted sour cherries (or sweet cherries plus extra lemon)
• 1/3 cup granulated sugar
• 2 tablespoons water
• 2 teaspoons fresh lemon juice
• 1 strip lemon zest, 2 inches wide
• 1 small cinnamon stick
• 1 teaspoon cornstarch

• 1/3 cup shelled unsalted pistachios
• 1/4 cup good floral honey, such as thyme or orange blossom
• flaky sea salt, for finishing
• 4 small sprigs fresh mint, optional

Instructions

1. Strain the yogurt: line a fine-mesh sieve with two layers of cheesecloth or a clean thin kitchen towel and set it over a bowl, leaving at least 2 inches of clearance underneath. Stir the pinch of salt (and vanilla, if using) into the yogurt, scrape it into the lined sieve, fold the cloth over the top, and refrigerate at least 2 hours or up to overnight. You will draw off roughly 1/2 to 3/4 cup of whey and be left with about 2 1/4 cups of yogurt thick enough to hold a spoon upright.
2. Make the compote while the yogurt strains. Combine the cherries, sugar, water, lemon zest strip and cinnamon stick in a small saucepan. Set over medium heat and cook, stirring occasionally, until the fruit releases its juice and the mixture comes to a simmer, about 5 minutes.
3. Stir the cornstarch into the lemon juice in a small cup until smooth, then stir it into the simmering cherries. Cook 1 to 2 minutes more, until the syrup turns glossy and thickly coats a spoon. It should be loose enough to pour but not watery; if it tightens too much, thin with a teaspoon of water.
4. Remove from the heat, fish out the cinnamon stick and zest strip, and let the compote cool to just barely warm or fully room temperature, at least 20 minutes. It can be made up to 5 days ahead and refrigerated.
5. Toast the pistachios in a dry skillet over medium heat, shaking often, for 4 to 5 minutes, until they smell nutty and the skins darken a shade. Tip immediately onto a plate to stop the cooking, cool completely, then coarsely chop — you want a mix of halves and rubble for texture.
6. Spoon the strained yogurt into 4 shallow bowls or wide glasses, about 1/2 cup each, and swoosh the back of the spoon through the middle to make a shallow well.
7. Spoon the cherry compote into the well, drizzle 1 tablespoon of honey over each portion in a slow thread, and shower with the toasted pistachios. Finish with a few flakes of sea salt and a mint sprig, and serve right away while the yogurt is cold and the nuts are still crisp.

Chef's tips

Nutrition (per serving, estimated)

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