Stone Fruit Compote
Print Recipe
Ingredients
- 1 cup water
- 1/3 cup honey (with additional honey, to taste)
- 2 teaspoons pealed and chopped fresh ginger
- 5 cups ripe, yet firm Chilean stone fruit wedges: peaches, nectarines, plums, and/or pluots (with skins intact)
Directions
Combine water, honey and ginger in a medium saucepan over medium high heat. Bring to a simmer. Add fruit wedges, toss to coat, cover pan. Allow stone fruit to gently simmer (stirring occasionally) for about 5 minutes, or until the fruit is tender but still retains its shape. Taste for sweetness and stir in additional honey, if you desire. Transfer compote to a lidded container, let it cool to room temperature, then refrigerate. Serve compote with granola and yogurt for a delightful breakfast or over vanilla ice cream for a luscious dessert.
Serves 4
