- 1 pound fresh cherries, pits removed
- 1/3 cup fresh red currants or 3 (3x1-inch) strips lemon zest
- 3 tablespoons sugar
- 1 1/2 cups plain whole-milk Greek yogurt
- 3 tablespoons Organic Honey & Raspberry, Strawberry
- Pinch of kosher salt
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.) Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.
If you make this recipe, be sure to take a photo and hashtag it #HexapiHoney. We'd love to see what you create!