The thing about fruit compote is that it’s almost impossible to create a “recipe.” So much is based on personal taste and what’s on hand or in season. Sometimes people sub out apples for pears, or peaches for nectarines, or cherries for strawberries, and so on. Think of this as a starter version where you can mess with the balance. Like apples? Add an extra one. Hate strawberries? Take ’em out. Like some crunch? Take it off the heat sooner. The best part? This compote is pure fruit—no added sugar.
- 6apples, peeled, cored, and chopped
- 3nectarines, chopped
- 2plums, chopped
- 8-10strawberries, halved
- 1/2orange, zested
- In a large pot with a heavy bottom and solid cover, layer fruit—apples on the bottom, then nectarines, then plums. Cover with orange zest and squeeze lemon over top. Turn heat to medium-low and cover. Let cook for about 10 minutes.
- Uncover and stir, evenly distributing fruit. Compote is done cooking when apples have softened just to the point that they can easily be broken in half with a spoon but aren’t total mush.
- Add strawberries and cover. Turn down to low heat for 1 minute, then turn off the heat and let sit.
- Serve hot or chilled.