Scooped: Actually Good Frozen Yogurt With Roasted Cherry Compote Recipe

  1. Whisk yogurt with sugar until sugar is dissolved, about 3 minutes.
  2. Pour the yogurt into ice cream machine and spin according to machine's instructions.
  3. For a soft-serve consistency, serve right away. Or scoop it into a container and let it harden in the freezer for a couple of hours. Serve with Roasted Cherry Compote (or other topping of your choice) and dig in!
  4. Heat the oven to 450u0b0F. Put all but one cup of the cherries in a 12-inch saute pan (or any other stovetop to oven vessel with high sides), keeping them in one layer. Toss the cherries with the turbinado sugar and a pinch of salt. While the oven is heating, slice the remaining cup of cherries in half and remove the pits. Set them aside.
  5. Roast the cherries for about half an hour, tossing now and then, or until they are very tender and amber bubbles stack on top of each other. The cherry juices will have concentrated into a rich, dark syrup. After 20 minutes keep an eye on them, as they can burn easily.
  6. Remove the pan from the oven. Deglaze with the maraschino, then set it aside to cool a bit. When you can just handle the cherries, slice them in half and remove the pits. Add them back to the pan.
  7. Return the pan to medium heat and add the spices, lemon zest, and reserved pitted cherries. Simmer for about ten minutes, stirring to prevent sticking. Serve immediately or at room temperature.

milk yogurt, sugar, cherries, turbinado, maraschino liqueur, berries, anise, ground, nutmeg, lemon

Taken from www.seriouseats.com/recipes/2010/08/ice-cream-frozen-yogurt-roasted-cherry-compote-recipe.html (may not work)

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