I left the skins on my fruit to keep it feeling rustic, but if you prefer you can score your fruit, blanch it (boil for 30 seconds, then submerge in ice water), and peel it before beginning the recipe.
Stone Fruit Compote
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 1 cup
- 2 cups chopped stone fruit (I used equal parts of peaches, satsuma plums ((the ones with purple flesh)), and nectarines that I had chopped and frozen previously -- about 1 plum, 1/2 peach, and 1/2 nectarine -- but use your preferred mix)
- 1 tsp honey
- 2 solid shakes of ground cinnamon
- Throw all the ingredients into a small saucepan and put over medium-high heat.
- Cook fruit, stirring constantly, for about 10 minutes, or until fruit is soft. You'll notice that my plums pretty much broke down into juice that covered the other fruit chunks.
- Spoon compote into a jar and refrigerate until ready to eat or eat warm immediately after cooking.