Let me tell you a love story... a love story between a girl and a yogurt company. I am the type of person that loves to walk down the aisles of the grocery store ingesting all of the different offerings and different brands on the shelves. On one particular day, I was making my way through the dairy section and I came across a gorgeous yogurt with a compote at the bottom in a short and wide jar with the drawing of a moustache on the lid. I looked at the price and it was 6 DOLLARS. 6 DOLLARS?!? HOW COULD I POSSIBLY SPEND THAT AMOUNT OF MONEY ON A JAR OF YOGURT. I was disappointed, and I left the grocery store without purchasing the yogurt.
Every time I went back to the store, I would wheel my cart past the dairy section, and my eyes would still go to the yogurt. I would read the flavors: quince, sour cherry, orange blossom. They were fascinating to me. But, I didn't buy it.
Finally, one day, when I was in the dairy section I read the label a little closer, it said "made in Brooklyn," I decided to do more research and I learned that this company is a female-owned, small-batch yogurt producer. NO WONDER WHY IT COST SO MUCH. This was a lesson in doing all the research of a product, because once you understand all the hard work that goes into it, you appreciate it more and you're more willing to invest in the product.
So, I proudly made my way to the dairy aisle and I picked up the sour cherry flavor and took it home (and paid for it, obviously). I broke the paper seal and my spoon dove in for my first bite, making sure that I picked up that sour cherry compote at the bottom. HOLY SHIT, when I put this in my mouth I had no idea I would experience the creamiest, most delicious yogurt I've ever had in my entire life. It was truly exceptional. My hats off to the founder of White Moustache yogurt, Homa Dashtaki. Damn woman, you know your stuff.
I try to treat myself to this yogurt at least once a month, but since it is sour cherry season, I decided to take a stab at my own compote recipe. Served it with Greek yogurt and I got close to the same thing! You can also serve this compote with panna cotta, on top of olive oil cake (or any cake), in a tart, or any way you'd like. CHOOSE YOUR OWN ADVENTURE.
sour cherry compote
makes 1 quart
- 1 pints sour cherries, pitted
- 1/2 c granulated sugar
- 1 T vanilla extract
- 1 lemon, juice and zest
- 1/8 t nutmeg
Combine all ingredients in a pot. Mix to combine
Bring to a boil and reduce to simmer. Cook for 30 mins - 1 hr or until the mixture thickens and coats the back of a spoon.
Place a mason jar in the microwave and microwave on high for 2 minutes.
Store compote in the air-tight container for 6 months.
Enjoy. I SURE DID.