GATHER JOURNAL

Photograph by David Abrahams Food Styling by Maggie Ruggiero Props by Theo Vamvounakis
    

Morning Glory Yogurt

Starters from Issue 7 – Summer 2015 – Spectrum

In Hindu mythology the mango tree was synonymous with love—its’ leaves hung outside the house, a symbol of luck and fertility. We find them lovable, too. Our mangoes (and carrots) get the compote treatment, before being strewn atop a pool of yogurt with passionfruit.

serves 4 to 6



Morning Glory Yogurt
  • 1 quart plain Greek-style yogurt
  • carrot compote*
  • mango compote**
  • 2 to 3 passionfruits

Carrot Compote
  • 1 lb carrots, grated on the large holes of a box grater
  • 1 large lemon, zested using medium holes of a box grater, then juiced
  • 1 ½ cups sugar
  • 1 ½ cups water

Mango Compote
  • 2 lb firm-ripe mangoes, preferably Champagne variety, peeled and chopped
  • 1 lemon, zested on a microplane, then juiced
  • ⅓ cup sugar
  • ⅓ cup water

  • 1

    Morning Glory Yogurt: Serve yogurt piled with compotes. Halve passionfruits, scoop out, and drizzle on top.

     

    Carrot Compote: Mix ingredients in a heavy saucepan and bring to a boil. Reduce to a simmer, then cook, stirring frequently, until carrots are glassy and liquid is syrupy, about 1½ hours. Cool completely, then cover and chill. Makes: about 1½ cups.

     

    Mango Compote: Mix ingredients in a heavy saucepan and bring to a boil. Reduce to a simmer, then cook, stirring occasionally, until syrupy, 20-25 minutes. Cool completely, then cover and chill. Makes about 2¼ cups.