Fresh, seasonal fruits make the best compotes and syrups, as they are naturally sweet and juicy, requiring minimal added sugar. This delicious compote can be made with pears, raspberries, plums, and apples. When combining both firm and soft fruits, start by cooking the firmer fruits first.
Ingredients:
- 3-4 apples (peeled, cored, and cut into chunks)
- 10-15 dried plums (prunes)
- 1 tablespoon honey
- 1-2 teaspoons ground cinnamon
- Zest of 1 orange
- Zest of 1 lemon
- 1 tablespoon orange juice
- 1 tablespoon lemon juice
- 3/4 cup water
- 1/2 cup sugar (or more, depending on sweetness preference)
- 1 teaspoon vanilla extract (optional)
Instructions:
- Combine the water, sugar, and lemon juice in a saucepan and bring to a boil. Stir until the sugar is dissolved.
- Add the apple chunks and cook for about 15 minutes until they start to soften.
- Add the dried plums, orange and lemon zest, honey, cinnamon, and orange juice. Continue to cook for another 5 minutes, stirring occasionally.
- Serve the compote warm or chilled. This also makes a great addition to your breakfast if you add 2 tablespoons of oatmeal or rolled oats.
For Canning (Winter Preserves): To prepare the compote for winter storage, make the syrup by mixing sugar and water, adjusting the sugar quantity depending on the sweetness of the fruit. Typically, use about 1 cup of sugar per 4 cups of water for sweet fruits, or up to 2 cups for tart fruits. For cherries, sour cherries, plums, and grapes, leave the skins and pits, while peaches and apricots should be peeled and pitted.
To prevent fruit from browning, add citric acid to the water. Use about 1/8 teaspoon of citric acid per liter of water. For an extra burst of flavor, consider adding fresh herbs like mint for berries and peaches, cinnamon for apples or pears, or a few cloves for a lovely twist in a quince compote. You can also use a touch of lavender or basil for a refreshing combination. Nutmeg, cloves, and cardamom pair wonderfully with autumn fruit compotes.
