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Stone-Fruit Compote

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

  • Yield: Makes 1 1/3 cups
Stone-Fruit Compote

Source: Everyday Food, July/August 2010


  • 2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
  • 2 tablespoons honey
  • Coarse salt

Flavor Combination 1 (Optional)

  • 1 star anise
  • 2 allspice berries

Flavor Combination 2 (Optional)

  • 1 wide strip lemon zest
  • 1 small cinnamon stick


  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.

Cook's Note

To store, cover and refrigerate, up to 2 weeks.

Reviews (6)

  • Sarah B613 22 Nov, 2013

    I made this recipe and it was amazing. I did the lemon/cinnamon option. I made four times the amount, because I was feeding a crowd of twelve people, and it was gobbled up very fast! Got rave reviews from everyone as refreshing and delicious.

  • sarahfan 30 Jul, 2013

    Have made this compote numerous times. Delicious every time. Adding Bourbon add a nice touch.

  • GilBandel 23 Jun, 2013

    I love this recipe. Instead of adding water, i add about 2-3 oz of E&J XO brandy. OMG this makes an amazing desert especially when served with a sipping brandy or St Germain. Thank you so very much Martha & your team!

  • Barbara Aronow Dreyfus 27 Aug, 2012

    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!

  • mssell 26 Jul, 2012

    How much water goes into this recipe?

  • eggnation 25 Sep, 2011

    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!

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