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.
Anonymous
Rating: Unrated
07/07/2015
I used 3 tablespoons of water and it was the perfect consistency. Delicious recipe! I will for sure be making this again!
Anonymous
Rating: Unrated
11/22/2013
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.
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Anonymous
Rating: 5 stars
07/30/2013
Have made this compote numerous times. Delicious every time. Adding Bourbon add a nice touch.
Anonymous
Rating: Unrated
06/23/2013
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!
Anonymous
Rating: Unrated
08/27/2012
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!
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Anonymous
Rating: Unrated
07/26/2012
How much water goes into this recipe?
Anonymous
Rating: Unrated
09/25/2011
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!