Food & Cooking Recipes Breakfast & Brunch Recipes Stone-Fruit Compote 3.7 (73) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Yield: Makes 1 1/3 cups Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt. Ingredients 2 ¼ cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about ¾ 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 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. Print