Holiday Compotes

by Rona Berg

Here are our favorite compote recipes from Whole Food Cooking Every Day by James Beard Award-winning chef, Amy Chaplin, perfect for preparing in advance and feeding a hungry crowd.

Richly colored fruit compotes have the ability to transform a plain porridge into a sublime breakfast or, when folded into thick yogurt, make an instant healthy dessert or refreshing afternoon snack. 



 Stone Fruit Compote

Makes about 2¹/₂ cups | Base Recipe 

Ingredients

  • 1½ pounds ripe peaches, plums, apricots, or cherries 
  • ½ cup freshly squeezed orange juice or filtered water
  • Tiny pinch of fine sea salt
  • 1 teaspoon arrowroot powder
  • 2 teaspoons filtered water
  • ½ teaspoon vanilla extract

Instructions

If using peaches, plums, or apricots, halve and pit them. Cut each half into 1⁄2-inch (1.25 cm) wedges and slice the wedges in half crosswise. If using cherries, pit them. Put the fruit in a medium pot, add the orange juice and salt, and bring to a simmer over high heat. Cover the pot, reduce the heat to low, and simmer for 8 to 10 minutes, until the fruit is soft. Dissolve the arrowroot in the water in a small cup, then drizzle it into the pot, stirring constantly. Once the compote has returned to a simmer and thickened, remove from the heat and stir in the vanilla. Serve warm or at room temperature. Store the cooled compote in a sealed jar in the fridge for up to 5 days.

Note: If using plums, omit the arrowroot powder.

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Spiced Plum-Ginger Compote

Makes about 2³/₄ cups 


Ingredients 

  • 1 recipe Stone Fruit Compote, using plums (about 8 medium) and omitting the arrowroot
  • 2 teaspoons grated peeled fresh ginger or
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cardamom

Instructions

Make the compote following the instructions for the base recipe, adding the ginger, cinnamon, and cardamom to the pot along with the plums. Firmer plums will take a bit longer to cook. 


Enjoy!

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