Food & Cooking Recipes Breakfast & Brunch Recipes Stone-Fruit Compote 3.7 (73) 8 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It 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. Rate it Print