An easy and typicaly fall fruit dessert, Stone Fruit Compote is delicious with just plain vanilla ice cream. I served it with the fruit slightly warm next to soft ice cream to finish a casual dinner with friends.
Ingredients
- 2 peaches seeded and sliced into thick slices
- 3 nectarines seeded and sliced into thick slices
- 2 plums seeded and sliced into thick slices
- 1 small bag frozen cherries or fresh cherries, pitted
- 2 tbsp honey
- 1 lemon peel from one lemon and juice of 1 half lemon
- 1/2 stick whole cinnamon
- 1/4 cup water
Garnish
- 1/2 cup sliced almonds toasted
- 1 sprig mint sprigs for garnish
Instructions
- Gather all ingredients before starting the recipe.
- Peel peaches, remove the pit and slice the peaches into wedges. Slice remaining plums and nectarines into wedges.
- Transfer fruit (except cherries) to a deep sauce pan and combine with water, honey, lemon peel and cinnamon.
- Bring the fruit to a boil, then reduce to a gentle simmer over medium low heat. Cover with a lid and cook for 10-15 minutes, or until the fruit is just beginning to loose it's firmness but still retain it's shape.
- Remove pan from heat, add 1 cup pitted cherries and their cherry juice. The cherries do not need to cook. Cover with a lid, and allow the mixture to come to room temperature. The cherries and juice will color the other fruit a nice deep cherry color.
Serving
- Move vanilla ice cream to your refrigerator about an hour before you plan to serve the dessert.
- Gently reheat the fruit, do not cook, just warm.
