Yogurt Charlottes with an Apple-Cherry Compote

Name: Yogurt Charlottes with an Apple-Cherry Compote
Yield: Serves 4
Cuisine: France
Ingredients: zest of ½ lemon; 1 gelatin sheet, or 1 teaspoon unflavored granulated gelatin; 2 pounds fresh Bing cherries, pitted; ⅔ cup sugar; 3 Golden Delicious apples, peeled, cored, and sliced; 2 Gala or Fuji apples, peeled, cored, and sliced; 3 pears, such as Comice; ⅓ cup sugar; ⅔ cup heavy cream; 2 teaspoons water for the granulated gelatin; 1 cup plain whole-milk yogurt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

About

I adore this recipe because you can make it a couple of days in advance, and it is visually gorgeous. The pale yogurt against the deep maroon of the compote is nothing short of enticing, and no element is overly sweet. Of all the recipes I discovered while in France, this was the one that captured my heart.

Ingredients

Compote

2 pounds fresh Bing cherries, pitted
3 pears, such as Comice
2 <

Europe
France
Dessert
Dinner
Mediterranean

Method

For the compote: In a large, heavy nonreactive saucepan, combine the cherries, pears, apples, sugar, and lemon zest. Gently toss to evenly coat the fruit with the sugar. Cook over low heat for 2 hours, stirring occasionally. The fruit should cook down to one-third or one-fourth of its original volume and the juices will be thickened. Remove from the heat and let cool completely in the pan. Cove