Cherry Compote with Honey Yogurt
['1 pound fresh cherries, pits removed', '1/3 cup fresh red currants or 3 (3x1-inch) strips lemon zest', '3 tablespoons sugar', '1 1/2 cups plain whole-milk Greek yogurt', '3 tablespoons wildflower or thyme honey', 'Pinch of kosher salt']
Bring cherries, currants, and sugar to a simmer in a medium saucepan over medium heat. Cook until fruit is tender and juices are thick enough to coat a spoon, 8–12 minutes. (Fish out lemon zest if using.)
Mix yogurt, honey, and salt in a small bowl. Scoop into bowls; top with compote.
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