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

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.

Cook's Notes

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

Reviews

Be the first to comment!