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Ingredients
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Yogurt Base
Citrus Honey
Door County Plums
Candied Pecans
Assembly & Garnish
Method
Yogurt Base
- 1
Prepare yogurt
In a medium bowl, whisk together the whole-milk Greek yogurt, vanilla extract, and fine sea salt until smooth. If you prefer a looser consistency, whisk in up to 1/2 cup plain whole-milk yogurt a little at a time until you reach the desired texture. Chill while you prepare the other components so the yogurt is cold at assembly.
Citrus Honey
- 2
Make citrus-infused honey
In a small bowl, combine the honey, orange zest, lemon zest, orange juice, lemon juice, and optional ground fennel. Stir until smooth and let sit for at least 10 minutes at room temperature to allow the citrus oils to infuse the honey. Taste and adjust: add a bit more zest or a pinch more lemon juice if you want brighter acidity. Keep at room temperature until assembly.
Door County Plums
- 3
Poach/sauté plums
Halve and pit the plums, then cut each half into 3–4 slices. In a medium skillet over medium heat, melt 1 teaspoon unsalted butter. Add the plum slices, sprinkle 2 teaspoons granulated sugar over them, and sauté for 3–5 minutes, stirring gently, until they begin to soften and release juices but still hold their shape. Add 1/2 tablespoon fresh lemon juice, stir once to combine, and cook 30–60 seconds more. Remove from heat and let cool slightly; the plums should be warm or near room temperature at assembly.
Candied Pecans
- 4
Candy the pecans
Line a sheet tray with parchment paper. In a small skillet over medium heat, melt 1 teaspoon butter. Add 1 cup pecan halves and toast, stirring constantly, for 2 minutes. Sprinkle 2 tablespoons granulated sugar, 1/4 teaspoon cinnamon, and 1/4 teaspoon fine sea salt over the pecans. Continue to cook, stirring, until the sugar melts and coats the nuts, about 1–2 minutes. Remove from heat and immediately stir in 1/2 teaspoon vanilla extract. Transfer the pecans to the prepared parchment and separate with a fork as they cool. Once cooled, coarsely chop roughly half of the pecans for easier eating; leave the rest whole for texture.
Assembly & Garnish
- 5
Assemble yogurt bowls
Divide the chilled yogurt evenly among 4 bowls (about 3/4 cup yogurt per serving). Spoon the warm or room-temperature Door County plums over the yogurt, distributing juices for a ribbon of plum syrup. Drizzle about 1 tablespoon of the citrus honey over each bowl, then scatter the candied pecans (both chopped and whole pieces) on top for crunch. Finish each bowl with a small additional drizzle of honey if desired and a light pinch (a few grains) of coarse sea salt to heighten flavors. Garnish with a mint sprig.