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
- 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
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.
Spiced Plum-Ginger Compote
Makes about 2³/₄ cups
- 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
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.