Recipe: Wintery Spiced Fruit Compote
My younger sister likes to tell people that I went through a period, early in my cooking life, where almost everything I made was stewed. I claim no recollection of this and yet, here I am with a stewed fruit compote recipe.
Why? Because it’s delicious and warming and fragrant and elegant. Not to mention, it was THE perfect dish to bring to a brunch potluck during the holidays. Did I mention, it has no added sugar?
So I am proud, yes proud, to bring you my wintery spiced fruit compote.
Note: you can be flexible in your choices of fruits, although for me, the pears and the citrus are essential. Other than those, feel free to play around with the types and the quantities of each. Peaches, dried apricots, and plums would all work nicely.
2 firm apples, peeled, cored and cut into 1/8ths
3 firm pears, cored and cut into 1/8ths
2 firm bananas, peeled and cut into 1/4s
handful dried cranberries OR 1 cup fresh
juice from 1 large orange, OR 2 tangerines
peel from the orange or tangerines (well-scrubbed, and left as intact as possible, for easier removal from the pot later)
2 cups bottled prune juice
1″ fresh ginger, finely grated OR 1/2 tsp ginger root powder
1/2 tsp cinnamon
1/4 tsp sea salt
1/8 tsp black pepper
1/8 tsp turmeric
1/8 tsp cardamom powder
Place all of the ingredients in a large saucepan except for the citrus juice. Turn heat on medium high and cook until bubbling, then reduce heat to low, cover, and let simmer for 30-45 minutes. You should not have to add more liquid (more prune juice, or water) but keep an eye on it should the cooking liquid reduce to much.
To know when it is ready, you want the fruit to have softened and melded together, but you don’t want mush.
When it is at the right doneness, stir in the reserved citrus juice (orange or tangerine). Cook for another minute, then remove the citrus peels and discard. It is ready to serve.
Can also be cooled off and served at room temperature.