Nectarine, Cherry, and Blueberry Compote with Yogurt and Almonds
11/4 cups plain yogurt 1/4 teaspoon pure almond extract 1/4 teaspoon minced grated orange peel 2 tablespoons honey (preferably lavender) 1/2 vanilla bean, split lengthwise 1 firm but ripe nectarine, pitted, sliced into wedges 1 cup fresh cherries, pitted, or frozen unsweetened cherries 1/2 cup fresh blueberries 2 tablespoons sliced almonds, lightly toasted
Stir yogurt, almond extract, and orange peel in medium bowl to blend. Cover and refrigerate. Place honey in heavy large sauté pan. Scrape in the seeds from the vanilla bean; add bean. Cook over medium-high heat, adding the nectarine wedges, cherries, and blueberries. Reduce heat to medium and cook until juices form and boil, about 2 minutes. Simmer until the liquid thickens slightly, stirring occasionally, about 2 minutes. Discard vanilla bean. Spoon yogurt mixture into 2 wide soup plates. Spoon warm fruit compote over and around the yogurt. Sprinkle with almonds.
