Fresh Fruit Compote

Joann Pelzman

1 lb. (16 ounces) fresh or frozen fruit

2 tbsp. sugar, honey or maple syrup

Dash of salt

To prepare the fruit: If you’re using fresh strawberries or peaches, cut them into thin slices. If you’re using small berries like blueberries or raspberries, you can use them whole. If you’re using frozen fruit, no need to defrost or slice them before using.

In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.

Reduce the heat to low and simmer. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to desired thickness (20 to 30 minutes).

Remove the compote from the heat. I’m generally satisfied with my compote at this point, but if the compote isn’t sweet enough for your liking, you can stir in a more sweetener, to taste. If you’d like it to be more smooth, mash it some more.

Let the compote cool for a few minutes before serving.

Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

FRUIT

Strawberries

Peaches

Blueberries

Raspberries

Blackberries (keep mind there will be seeds in the finished product)

Cherries

Pears

Apples (technically applesauce)

Cranberries (here’s my cranberry sauce recipe)

ADD ONS

Lemon zest or orange zest (¼ teaspoon added before cooking)

Ground cinnamon or ginger (¼ teaspoon added before cooking)

Vanilla extract (½ teaspoon added after cooking)

Balsamic vinegar (1 to 2 teaspoons added after cooking)

Lemon juice or orange juice (1 to 2 tablespoons added after cooking)

Fresh mint or basil leaves (add after cooking)

Freshly ground black pepper (to taste, add after cooking)

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