Stone-Fruit Compote

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.

I used 3 tablespoons of water and it was the perfect consistency. Delicious recipe! I will for sure be making this again!

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.

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

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!

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!