Fruit Compote With Honey Yogurt

1. 1

   Combine apple juice and ginger in a large shallow saucepan and bring to a simmer.

2. 2

   Peel, quarter and core the pears and apples and toss with lemon juice.

3. 3

   Add to saucepan.

4. 4

   Cover and cook over low heat until pears are just tender, about 10 minutes.

5. 5

   Add apricots and prunes and then cover, cooking for 5 minutes on low heat.

6. 6

   With a slotted spoon, transfer the fruit to a serving bowl.

7. 7

   Raise heat and boil the apple juice mixture, uncovered until it reduces to 1 3/4 cups.

8. 8

   Cool liquid slightly then pour over the fruit.

9. 9

   Stir the yogurt and honey together in a small bowl and set aside.

10. 10

    Toast the almonds in a small skillet (without oil) over low heat until golden (about 2 minutes.)

11. 11

    Drizzle the fruit with a spoonful of the yogurt and honey mix.

12. 12

    Garnish with strips of the lemon zest and sprinkle with the toasted almonds.

* Per serving · 4 servings · Values may vary.

No additional tips available.