In a small saucepan over medium-high heat, heat the cherries, lemon zest, juice and maple syrup. If using fresh cherries, add ½ cup water. Bring to a boil and then reduce the heat to low and cook until the cherries have softened and juices accumulate, 10 to 15 minutes. Remove from the heat and add the almond extract.

Using a potato masher or back of a large spoon or fork, mash the cherries into small pieces. Let the stewed cherries cool completely before serving on top of homemade yogurt. (Warm compote would also be delicious on ice cream!) Store in a glass jar with a lid and refrigerate for 2 weeks.