How To: Make Fruit Compote
I love making warm fruit compote to spruce up waffles or pancakes. It's perfect when you are out of fresh fruit or trying make space in the freezer! The compote in the pictures above is made from peaches. I LOVE PEACHES! Peach season is one of my favorite times of the year (in addition to orange season... and apple season... and watermelon season... I just really like fruit). Last summer I bought some peaches at Costco intending to freeze them but they were SO amazing I ate them all before I had a chance! This kept happening until the end of the summer without warning the peaches turned from perfect to disgusting! Pithy, flavorless, and kinda bruised. I washed them, removed the pits, cut them into slices and stuck them in the freezer hoping that they might redeem themselves later. I used them in Hot Fruit Soup (link below) over the winter and that turned out great! I've also been making them into Fruit Compote! There is something so inviting about warm cinnamon peaches poured over whole wheat pancakes or waffles (links below). A lot of recipes online use sugar to sweetened the fruit, I don't think you need it! This recipe only uses fruit, cinnamon, and water. You can use any fresh fruits you need to use up or whatever is stored in the freezer (I've used apples or frozen berries as well). Last week I made a fruit compote using fresh apples and frozen cranberries leftover from thanksgiving. It was tart and tasty over peanut butter toast! We drizzled a bit of maple syrup over the top and it was perfect! Fruit compote is easy, fast and healthy, my favorite combination! Just start with whatever you have and get cooking!
Ingredients
- 4 c peaches, frozen
- 1 tbsp cinnamon
- 1/2 c water
Directions
- Pour a 1/2 cup of water into a medium sized sauce pan and bring to a simmer.
- Wash, remove pit (or seeds), and slice peaches (or apples, nectarines, berries, etc.) OR just grab a bag of frozen sliced peaches.
- Combine fruit slices and cinnamon with the simmering water. Cook on medium-high until fruit is soft and tender. Cook with the lid off so that some of the water will evaporate. Serve hot with pancakes, toast, waffles, or easy steel cut oatmeal.
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