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1
Set strainer over medium bowl.
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2
Line strainer with double layer of cheesecloth.
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3
Place yogurt in strainer.
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4
Chill overnight.
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5
Throw away liquid which drains out.
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6
Boil 4 c. cider in medium saucepan till reduced to 1/2 c. thin syrup, about 30 min.
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7
Cold.
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8
Stir 3 Tbsp.
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9
into thickened yogurt.
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10
Re-serve remaining syrup.
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11
Heat butter in large nonstick skillet over medium-high heat.
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12
Add in apples, 1 Tbsp.
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13
sugar and lemon juice; saute/fry till golden brown, about 10 min.
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14
Transfer apples to medium bowl.
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15
Add in 2 c. water, cloves, orange peel, cinnamon, 1 c. apple cider and 4 Tbsp.
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16
sugar to same skillet.
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17
Boil till reduced to 2/3 c., about 20 min.
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18
Strain.
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19
Throw away solids.
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20
Return liquid and apples to skillet; add in dates.
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21
Simmer 3 min.
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22
Cold.
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23
(Can be made 4 hrs ahead.
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24
Refrigerateyogurt cheese; store compote at room temperature.)
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25
Place heaping spoonful of yogurt cheese in center of each bowl.
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26
Surround with apples.
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27
Drizzle with reserved syrup.
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28
This recipe yields 6 servings.
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29
Comments: Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C.
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30
Allowing the yogurt to drain produces the thick and creamy yogurt cheese.
