Tonight was my monthly Eat Real class and while all the recipes received rave reviews, I’m pretty certain someone would have licked the compote bowl clean if left alone… Warm fruit with spices has that effect on people (Carver and I are included in this). It isn’t always the prettiest dish on the line up, but it’s definitely the one that warms your soul.
I love fruit compote for another big reason – flexibility. Compote is a fantastic way to use up fruit from the market or your CSA. It’s also a great way to incorporate more fruit into your day in small ways. This recipe is great for that because it has zero added sugar – it’s pure and simple.
Some of my favorite ways to use fruit compote? In a yogurt parfait, on oatmeal, on toast with ricotta cheese, as is warmed up, over ice cream, with pound cake and whipped cream. What am I missing??
Fruit Compote, Adapted from Baking with Less Sugar by Joanne Chang
· ¼ t baking soda
· 3 tablespoons unsalted butter
· 4 medium apples, peeled and diced
· 3 medium ripe pears, peeled and diced
· ½ c dried cranberries
· 2 tsp vanilla extract
· 1 tsp gr cinnamon
· 1 tsp gr ginger
· ¼ tsp gr allspice
· Pinch gr cloves
· ¼ tsp salt
1. Put dates and baking soda in large bowl and cover with hot water. Let sit 10-15m. Drain and then slightly mash the dates.
2. In a large skillet melt butter, add all ingredients stirring well to combine. Let simmer 5-6 minutes until softened and thick.
3. Add up to ¼ cup water to mixture to thin to desired consistency. Continue cooking until the dates dissolve into the mixture (5-6 minutes more).