Stone Fruit Compote
ADDITIONAL CONTRIBUTORS Dane Feldman

By Dane Feldman

Photo by Dane Feldman.

We’re currently in the height of stone fruit season. If like me, you’ve got more on your hands than you could possibly eat before they rot, making compote is the perfect solution. Compote is essentially just fruit cooked in syrup, but you already know I like to keep things healthy around here, so no sugar is added to this recipe.

What you’ll need:
3 peaches
6 golden plums
6 sugar plums
1/2 cup water

Directions:
Cut each piece of fruit in half and drop it in a large pot. Pour in the water and bring it to a boil. Let the fruit simmer and cook down until the fruit is soft and juicy.

Aside from the fact that compote takes very few steps, it’s also wildly versatile. It can be served cold or hot with an array, but compote is typically used as a component of dessert. I like it best hot over ice cream because the textures and temperatures really complement each other well.

Even though I don’t add sugar or spices to the compote, it still comes out with a thick, plump, and sweet sauce that’s not unlike syrup. It’s certainly a dessert to feel good about since it’s guilt-free comfort food.

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