Juicy fruit compote is the easiest way to showcase ripe fruit or use fruit that’s about to turn overripe. Add a dollop of fresh whipped cream and enjoy!

The Backstory: Fruit Compote is one of the easiest dishes to put together. Not only is it tasty but it stores well in the refrigerator for several days. I first had fruit compote as a child.  Mom usually made this with plums and turned it into tender stewed plums. Occasionally she would add other fruits like peaches or nectarines. Fast forward a few decades and I’d often find myself with a lot of leftover fruit that was starting to go soft and become overripe. It was either going to be trashed (which I could not allow!) or I had to come up with a recipe.  Remembering mom’s dish, I knew it was time to improvise. And I did end up making an amazing dessert. This can be prepared all year around with any seasonal fruit you enjoy. To make it extra special, add a dollop of whipped cream and wow your family and friends with this fresh and juicy dessert. More of the Backstory after the recipe…

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Fruit Compote

Colorful, from all the different fruits. The taste comes from the distinct flavors when the fruits are combined. A hint of cinnamon and nutmeg brings it all over the top. What more can you add to this wonderful dessert.

Course Desserts

Cuisine American

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 6 servings

Ingredients

• 3 Pears, cored sliced into wedges
• 3 Apples, cored sliced into wedges
• 4 large plums pitted, cut in 1/2
• 4 large Peaches pitted and cut into 1/4s
• 4 large Nectarines pitted and cut in 1/4s
• 6 large Appricots pitted and cut in 1/2
• 1 large Orange cut into thick slices
• 1/2 cup brown sugar, packed
• 1/4 tsp. cinnamon to taste
• 1/8 tsp. ground nutmeg fresh can be used, to taste
• 1 cup whipping cream optional
• 1 tsp sugar

Instructions

For the Fruit Compote

1. Put all fruit into a large pot. Add water to cover. Cook about 10 minutes, stirring occasionally. Add the cinnamon and nutmeg to taste. Cook about 10 minutes until the fruit is soft but not mushy.
2. Cool and refrigerate until ready to serve.

For the Whipped Cream

1. Just before serving, in the bowl of an standing mixer using the whisk attachment or with a handheld mixer, beat the whipping cream on high for a few minutes until stiff peaks form. Slowly add the sugar (you can use a little more or less, based on how sweet you like it), as the peaks begin to get stiff). Serve immediately on top or on the side of the fruit.

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Myrna Turek

I'm a domestic goddess who got my 'PhD' in Home Ec in the early 1960s. I was married for 52 years and have six grandchildren. If it were up to me, everything would be fried. Including chocolate.

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