By Marge Perry and David Bonom
Make this compote when stone fruit is at the height of its season, and you will be rewarded with an intensely flavorful treat to eat on its own, over yogurt or ice cream, or topped with granola. Be sure to take the fruit off the heat when it is just shy of being tender—it continues to cook as it sits.
- 1 cup water
- 1/2 cup honey
- 1/4 cup sugar
- 2 tablespoons raspberry red wine vinegar
- 6 quarter-size slices ginger unpeeled
- 3 sprigs fresh thyme
- 2 medium peaches 8 ounces, pitted and cut into 8 wedges
- 2 medium nectarines 8 ounces , pitted and cut into 8 wedges
- 2 medium plums 8 ounces , pitted and cut into 8 wedges
- Combine the water, honey, sugar, vinegar, ginger, and thyme in a 3-quart saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Simmer until slightly syrupy, about 15 to 16 minutes. Remove the ginger slices and thyme, stir in the fruit and return to a simmer. Cook, stirring occasionally, until the fruit is just fork tender, but still a little resistant in the center, 4 to 5 minutes. Remove from the heat and let fruit cool in the liquid for 5 minutes. (It will soften a little more as it sits.)
- Use a slotted spoon to transfer the fruit to a bowl. Return the saucepan with the liquid to the stove and bring to a simmer over medium heat. Cook until the liquid thickens to the consistency of syrup, 3 to 4 minutes. Pour liquid over the fruit and serve warm or refrigerate until ready to use.
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