Ever had a pile of fruit you don’t know what to do with? Either it’s too sour to enjoy, has no taste, is a touch floury or is getting soft and wrinkly. Fruit compote is the answer to fruit you don’t want to eat but don’t want to throw out either. Reducing the fruit over a low flame changes the flavour to be more concentrated and sweet and turns fruit into a delicious fruit compote.
To make this stone fruit compote I used a combination of peaches, nectarines, plums and prunes. You can use any combination – soft fruit like stone fruit work best, but you can add in berries, cherries or rhubarb. If you have less than 6 cups, just adjust the juice and sweetener – it’s a recipe that’s more of a guide than a strict list, it’s hard to mess it up!
You can leave the peels on the fruit, like I did, just make sure to wash them well. You can try this Fruit & Vegetable wash that I got recently from Faithful to Nature to make sure yours are squeaky clean, although you guys were divided on whether or not this was necessary when I asked on our instagram stories.
Instead of lemon juice you can use orange juice for a sweeter compote; and any liquid sweetener – honey, maple syrup or agave would work.
I prefer my compote thick and chunky, so I cooked it for the full 45 minutes, mixing and mashing the fruit every 5-10 minutes and chose not to blend it. It keeps well in the fridge for up to 2 weeks.
I use this fruit compote as an oatmeal topping, swirled into a chia pudding, instead of jam on toast (especially delicious if there’s a layer of peanut butter there) and swirled into ice cream. It also tastes good eating with a spoon out of the jar. If you roll that way.
How to Make Stone Fruit Compote
Ingredients
- 6 C stone fruit washed, pitted and chopped
- 1 lemon juiced
- 1 tbsp honey / maple syrup
Instructions
- Wash your stone fruit well, pit it and roughly chop.
- Place chopped stone fruit, lemon juice and honey in a large pot.
- Cook over a low flame for 30-45 minutes, stirring occasionally. As the fruit softens, you can use the back of a wooden spoon to mash it up. The compote is ready when the fruit has completely reduced into a thick and chunky sauce.
- Remove from stove and allow to cool before storing in glass jars in the fridge for up to 2 weeks.
- You can blend the compote for a smooth consistency.
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