Try this delectable recipe that's a sweet tomato take on classic chilled yogurt.

Ingredients
Sweet Tomato Compote

• 1-1⁄2 cups superfine sugar
• 1 cinnamon stick
• 2 fresh bay leaves
• 1 tablespoon freshly squeezed lemon juice
• 2-1⁄4 lb plum tomatoes, halved

Yogurt Cream

• 2 teaspoons powdered gelatin
• 1-1⁄4 cups whipping cream
• 1⁄2 cup superfine sugar
• 2 cups Greek yogurt

Directions
Sweet Tomato Compote
1 Combine the sugar, cinnamon, bay leaves and lemon juice in a saucepan with 2 cups water.

2 Slowly bring the mixture to a simmer, stirring to dissolve the sugar.

3 Add the tomato, bring back just to a simmer, then reduce the heat to low and cook for about 50 minutes, or until the liquid has reduced and thickened — place an inverted saucer or small plate over the tomato halves to keep them submerged while cooking.

4 Remove from the heat and cool, discarding the cinnamon.

Yogurt Cream
1 Sprinkle the gelatin into a small heatproof cup and add 2-1⁄2 tablespoons cold water; let stand for 5 minutes until softened.

2 Place the cup in a small saucepan of gently simmering water and heat until the gelatin dissolves.

3 Meanwhile, combine the cream and sugar in a saucepan and heat, stirring to dissolve the sugar, until nearly simmering, then remove from the heat.

4 Stir in the gelatin mixture and cool to room temperature.

5 Add the yogurt and whisk until smooth.

6 Divide the mixture among six 1-1⁄4-cup-capacity glasses and refrigerate for 3–4 hours or overnight.

7 Serve the chilled yogurt cream with the sweet tomato compote spooned over the top.

Serves 6

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Excerpted from Turkey: Recipes and Tales from the Road by Leanne Kitchen. Copyright © 2012. Photography by Amanda McLauchlan. Excerpted with permission from Chronicle Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.