This fruit compote is a delicious way to use your fresh fruit. Serve warm over vanilla ice cream or enjoy cold on a hot summer afternoon.

Huddy Horowitz Cohen, Chapel Hill, North Carolina
Recipe by Southern Living April 2007

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Recipe Summary test

prep:
20 mins
stand:
10 mins
cook:
15 mins
total:
45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place whole apples and pears in a large heat-resistant bowl, and cover with boiling water. Let stand 10 minutes, turning fruit a few times. Drain; peel fruit, and cut into chunks.

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  • Stir together apples, pears, sugar, 2 Tbsp. lemon juice, and cinnamon in a 3 1/2-qt. saucepan. Bring to a boil over high heat, stirring often. Cover, reduce heat to low, and simmer, stirring occasionally, 8 minutes or until tender.

  • Gently stir in plums, and cook 2 to 3 minutes or until plums are tender. Remove from heat; stir in vanilla, and, if desired, an additional 1 Tbsp. lemon juice. Serve warm or cold.

Chef's Notes

Prepare this up to a day ahead, and store, covered, in the refrigerator. The amount of lemon juice you use will depend on the sweetness of the fruit.

Source

Matzoh Ball Gumbo: Culinary Tales of the Jewish South by Marcie Cohen Ferris

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