Peach, Cherry, and Apple Compote

cherry-and-peach-compote
My absolutely favorite way to eat fruit is over yogurt, so, when faced with the dwindling remains of the massive pile of fruit, I decided to combine the leftovers into a sort of “best of” fruit stew. You can preserve pretty much any kind of fruit this way: just pick some things that go together, throw them in a pot with some sugar, and cook them until they look like a stew. Then can them in a water bath or freeze. Dried fruit and/or nuts makes a particularly nice addition since it gives some texture.

The lighting doesn’t quite do these jars justice: they’re a really lovely combination of gold (from the peaches) and deep red (from the cherries). I’m thinking they’ll make beautiful and tasty yogurt parfaits.

fruit-compote-cookingPeach, Cherry, and Apple Compote

2 lbs peaches
1 lb cherries
Approx 1 c dried apples, cut into small pieces
2 c sugar

1) Peel the peaches by dipping them briefly in boiling water. Slip off the skins and cut them into slices or large chunks. Pit the cherries.

2) Throw everything in a pot and bring to a boil. You don’t want to cook it too long—just long enough that only some of the fruit breaks down and you get a nice, fruity syrup. This took about 20 minutes.

3) Meanwhile, if you plan to can the compote, sterilize some jars (mine made 4 pints) and heat up some lids. Process in a boiling water bath for 10 minutes. You can freeze, if you prefer.

Share:
  • RSS
  • email
  • Twitthis
  • Facebook
  • MySpace
  • Digg
  • del.icio.us
  • Mixx
  • Google Bookmarks
  • StumbleUpon
  • Technorati

2 comments to Peach, Cherry, and Apple Compote

  • Hilarious! I was planning on making something nearly identical this evening, as I have a bunch of elderly peaches, cherries and apples that need to be used. Great minds!

  • p

    i made some compote with a big fresh peach, cut into different size slices and cubes,, added to half a large jar of cherry compote, and four heaping tblspns of sugar. boiled on high for 20-30 minutes, then let cool another 30 minutes. i ate it on yogurt and chocolate granola. the warm compote is so much better warmed up on the stove top than chilled or microwaved.
    the warm compote melted the chocolate in the granola. mmmmmmm….
    then i spooned in the rest back into the jar, and poured out what was left of the juice from the pan.
    i will try the water bath next time:) thanks for the tip

Archives