Stone-Fruit Compote
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Everyday Food, July/August 2010
- Yield Makes 1 1/3 cups
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Ingredients
- 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
Directions
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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.
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!