Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary: An Easy Breakfast or Dessert
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Cook time:
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Yield: 4 servings
Vanilla Yogurt with Grape and Blueberry Compote with Honey and Fresh Rosemary recipe makes an easy, elegant breakfast or dessert.
Ingredients
½ cup (50 g) red seedless grapes, rinsed
½ cup (75 g) blueberries, fresh or frozen (rinsed if fresh; no need to thaw if frozen; or just use another ½ cup grapes)
1 tablespoon pure honey
2 teaspoons good-quality balsamic vinegar
1½ teaspoons minced fresh rosemary, plus more for garnish if desired
1 pinch each of sea salt and black pepper
4 (4.4 oz) containers of siggi’s whole milk vanilla yogurt
Instructions
Add all ingredients except the yogurt to a small saucepan over medium heat. Cover the saucepan, bring to a boil, and cook 6 minutes, stirring occasionally. Uncover the saucepan and cook until the syrup is slightly thickened, about 6 minutes more, stirring occasionally.
Cool the compote to room temperature, and then store it covered in the fridge for up to 1 week.
To serve, spoon the yogurt into 4 individual glasses, top each with ¼ of the compote, and garnish with a sprig of fresh rosemary if desired.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/vanilla-yogurt-with-grape-and-blueberry-compote-with-honey-and-fresh-rosemary-an-easy-breakfast-or-dessert/