Recipe courtesy of Simone Faure

Baked Yogurt with Tropical Fruit Compote

  • Level: Easy
  • Total: 1 hr 50 min (includes chilling and cooling times)
  • Active: 15 min
  • Yield: 6 servings
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Baked Yogurt:

1 cup sour cream

1 cup creme fraiche 

1/4 cup sweetened condensed milk 

1 vanilla bean, halved and seeds scraped

1 vanilla bean, halved and seeds scraped 

6 tablespoons honey 

Tropical Fruit Compote:

2 cups diced fresh pineapple

1 cup mango puree 

1/2 cup diced dried mango

1/2 cup diced dried papaya

1/2 cup diced banana

1/2 cup brown sugar (not packed)

1/2 cup granulated sugar 

1 vanilla bean, halved and seeds scraped

Edible flowers, for garnish, optional


Special equipment:
six 4-ounce ovensafe glass ramekins or jelly jars
  1. For the baked yogurt: Preheat the oven to 275 degrees F.
  2. Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
  3. For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
  4. To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.
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