Our compote recipe is a fruit stew of fresh fruit, dried fruit, nuts, spices, and coconut.
Apples, pears, peaches, nectarines, and plums work best because they have the right amount of juiciness and cellulose to create the base.
It only takes half hour to cook compote, and if you make a large batch there are many ways to use it:
- Add 1/3 cup per person when making oatmeal
- Add to plain yogurt
- As one of the wet ingredients in a cake or muffins
- As a snack on its own (warmed a bit is better for digestion)
Apples or pears – 8, cut into 1-inch chunks
Prunes – ¼ C, coarsely chopped
Dried apricots – ¼ C, coarsely chopped
Walnuts or Almonds- 1/2 C, coarsely chopped
Nutmeg – 1/8 tsp
Cinnamon – 1/8 tsp
Garam masala – 1/8 tsp
Fresh ginger – 1-inch, minced
Coconut – 2 T
Vanilla – 1 T
Lemon juice – ½ lemon, squeezed
Fruit juice – splash
Water – splash
These are a starting point- use the fruit, dried fruit, and embellishments you prefer!
- Chop the fresh and dried fruit and nuts, and put them in the saucepan with the spices, coconut, vanilla, and fresh ginger.
- Add the splashes of juice and water. You’ll only need a little bit because the fruit releases plenty of moisture as it cooks.
- Cook on low, covered, for 30 minutes. The compote is done when you can easily mash the fruit wit a fork.
- Add lemon.
- Cool and store in 2-cup containers. Keep 1 container in the refrigerator and freeze the rest- it keeps really well for up to 6 months. This is a nice way to enjoy peaches from the summer in the middle of winter!
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