Compote Recipe
Fresh fruit cooked in sweet syrup.
Servings 8 people
Ingredients
- 4 Cups Peaches and plums peeled, pit removed, and sliced into 2-inch chunks. (650g)
- 1 Cup Dried apricots (100g)
- 2/3 Cup Dried prunes (80g)
- 12 Cups Water
- 1/2 Cup Sugar (100g)
- 1 Cinnamon stick
- 1 pkg Instant peach Jell-o (85g)
Instructions
- Place the fresh fruits, dried fruits, cinnamon stick, and sugar in a large pot.
- Pour the water over the fruits and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low and cook for an additional 20 minutes with the lid half on.
- Remove from the heat and measure 1 cup of the water.
- Place the instant Jell-O in a medium bowl, then pour the hot water over the powder. Stir to mix.
- Pour the Jell-O water into the pot, stir to mix, and allow to cool to room temperature.
- Transfer to a bowl, cover with a lid, plastic wrap, or aluminum foil, and refrigerate.
Notes
- Store in the refrigerator for up to a week.
- Use other varieties of fruits depending on the season, like pears and apples.
- Fresh berries might not keep their structure during cooking, but you can stain them, mash them with a potato masher or a food processor, and enjoy them as fruit puree.
- Taste the fruit to check its level of sweetness and then determine if the sugar is needed.
- Brown sugar, honey, and maple can replace the sugar.