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Stone Fruit Compote

fruit by pool

On this, the third day of “Stone Fruit” Week, we’ll use both fresh and dried cherries and apricots, along with plum, a peach, and a pear – tossed in for good measure.

dried fruit

I also threw in some of the delicious Trader Joe’s Golden Berry Blend; a wonderful mix of golden raisins, dried cranberries, cherries, and blueberries. If you don’t have the blend, use the same amount of golden raisins in its place.

peach apricot plum

This compote is the perfect complement to chicken and pork.

compote icecream,

It also makes a tasty treat served at room temperature over Greek yogurt, ice cream, or frozen yogurt.

compote ingredients

Stone Fruit Compote

2/3 cup apple cider
1 pear, cored and diced
1 plum, pitted and diced
1 peach, pitted and diced
1 apricot, pitted and diced
1 cup pitted and chopped fresh cherries
1/4 cup Trader Joe’s Golden Berry Blend (or golden raisins)
1/4 cup chopped dried cherries
1/4 cup chopped dried apricots
1 cup red wine
3 large strips orange peel

Place the apple cider in a medium saucepan and bring to a boil over high heat. Boil until cider is reduced by half, to 1/3 cup.

diced fruit

Add all the fresh and dried fruits.

simmer fruit

Stir in the wine and the orange peel strips.

Reduce heat and gently simmer, covered tightly with a lid, for 15 minutes.

Remove lid and simmer until most of the liquid has evaporated, about 15 minutes more.

cooked compote

Remove the orange peel strips and serve the compote with pork or chicken for a delicious entrée. Or serve with yogurt or ice cream for a lovely dessert.

compote on pork

Makes about 2  1/2 to 3 cups

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