Stone-Fruit Compote
Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.
Source
Everyday Food, July/August 2010Get More
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Ingredients
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1 wide strip lemon zest
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2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
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1 star anise
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1 small cinnamon stick
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2 tablespoons honey
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2 allspice berries
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Coarse salt
Cook's Note
Directions
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Step 1
In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.
Reviews (3)
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This is excellent over cottage cheese or in plain yogurt. I made it from the magazine, but couldn't find it, so I went to the website. It doesn't state how much water to use, but as I recall it was only a couple of tablespoons.....please clarify this on the website!
How much water goes into this recipe?
Fun to make, so versatile, and delicious. I added orange instead of lemon with the cinnamon, and used blackberry honey. My plums and pluots were fairly tart still (I also added an almost-ripe nectarine and a peach), so I added a bit of white sugar after even more honey, and it now has a fresh, tart-sweet flavor. Next time I might add a section of raw hawaiian ginger, poked a few times with a fork. I made the mistake of stirring it a bit too aggressively; be gentle!