Seasonal Scoop Recipe

Wash all fruit. Peel if desired (pears/apples) and remove pits or cores. Cut firmer fruit into 1/2-inch to 3/4-inch pieces; leave small berries whole.

Place the cut fruit in a large bowl, add 2 tablespoons lemon juice and 2 tablespoons granulated sugar; toss gently to coat. Let sit 10–15 minutes to macerate while you prepare other components.

Cook

Heat a medium skillet over medium heat and add 2 tablespoons butter. When melted and foaming, add the macerated fruit (including any juices).

Sprinkle 2 tablespoons brown sugar over the fruit, add 1 tablespoon honey or maple syrup, 2 tablespoons water, 1 teaspoon cinnamon, 1 teaspoon vanilla extract, a pinch of salt and 1 teaspoon orange zest. Stir to combine.

Simmer gently over medium-low heat for 6–10 minutes, stirring occasionally, until fruit has softened but some pieces hold their shape and the liquid has thickened into a spoonable compote. Taste and adjust sweetness or acidity (add a squeeze of lemon if needed). Remove from heat and let cool slightly.

In a medium bowl, whisk together 2 cups whole-milk Greek yogurt, 3 tablespoons honey, 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until smooth and slightly airy. Taste and adjust honey to preference.

Chill the yogurt if you prefer it very cold; otherwise use at cool room temperature.

Toast 1/2 cup chopped nuts in a dry skillet over medium heat for 3–5 minutes, stirring constantly, until fragrant and lightly browned. Transfer to a bowl to cool. If using granola or oats, lightly toast in the same pan for 2–3 minutes to refresh crispness.

Spoon about 1/3 cup of the honey yogurt into serving bowls or glasses for each portion (for 4 servings).

Top each yogurt base with 1/3–1/2 cup warm or room-temperature fruit compote, distributing fruit and syrup evenly.

Sprinkle 2 tablespoons of toasted nuts and 2 tablespoons granola (if using) over each serving for crunch.

Garnish each bowl with 1–2 fresh mint leaves and a light dusting of extra citrus zest if desired.

Serve immediately so the compote is slightly warm against cool yogurt, or chill assembled bowls up to 30 minutes before serving. Leftover compote will keep refrigerated for up to 4 days; assembled bowls are best eaten the same day to preserve crunch.