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Stone-Fruit Compote

74

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

  • Yield: Makes 1 1/3 cups

Source: Everyday Food, July/August 2010

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

  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 Add a comment

  • rachelrachelam
    5 OCT, 2015
    I made this to go over pancakes for dinner tonight and it was delicious. I opted for the allspice & star anise flavor combo. I used 3 tbsp of water, but next time would just use 2 as it was a bit thin.
    Reply
  • nicolegeor28953
    7 JUL, 2015
    I used 3 tablespoons of water and it was the perfect consistency. Delicious recipe! I will for sure be making this again!
    Reply
  • 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.
    Reply
  • ssparrowk1
    30 JUL, 2013
    Have made this compote numerous times. Delicious every time. Adding Bourbon add a nice touch.
    Reply
  • 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!
    Reply
  • 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!
    Reply
  • mssell
    26 JUL, 2012
    How much water goes into this recipe?
    Reply
  • 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!
    Reply