Instructions: Set strainer over medium bowl. Line strainer with double layer of cheesecloth. Place yogurt in strainer. Refrigerate overnight. Discard liquid that drains out.

Boil 4 cups cider in medium saucepan until reduced to 1/2 cup thin syrup, about 30 minutes. Cool. Stir 3 tablespoons into thickened yogurt. Re-serve remaining syrup.

Melt butter in large nonstick skillet over medium-high heat. Add apples, 1 tablespoon sugar and lemon juice; saute until golden, about 10 minutes. Transfer apples to medium bowl.

Add 2 cups water, cloves, orange peel, cinnamon, 1 cup apple cider and 4 tablespoons sugar to same skillet. Boil until reduced to 2/3 cup, about 20 minutes. Strain. Discard solids. Return liquid and apples to skillet; add dates. Simmer 3 minutes. Cool. (Can be made 4 hours ahead. Chill yogurt cheese; store compote at room temperature.)

Place heaping spoonful of yogurt cheese in center of each bowl. Surround with apples. Drizzle with reserved syrup.

This recipe yields 6 servings.

Comments: Pastry chef Valerie Hill offers this appealing treat at the Morrison-Clark Historic Inn & Restaurant in Washington, D.C. Allowing the yogurt to drain produces the thick and creamy yogurt cheese.

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