Ingredients

• 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 wildflower or thyme honey
• Pinch of kosher salt

Instructions

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.)
2. Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.