Stone Fruit Compotes

from left to right: nectarine & chile, pear & thyme, peach & ginger

…oh, and pear, too! According to Traditional Chinese Medicine, eating stewed stone fruit is a very good healthy (and delicious) endeavor this fall. Amy K Acupuncture discusses the details in her newest blog post, Acupuncture Tips for Staying Healthy this Fall. Amy and I created three recipes for you to try out this fall; pear and thyme, nectarine and chile, and peach and ginger. All of these are warming to your body in their own way. And aside from the fruit, it’s likely you have the majority of the ingredients in your cupboards! Perhaps now is the time to go out, grab a stone fruit or two and get compote-y!

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Trio of Compotes

Course Dessert

Cook Time 40 minutes

Servings 8 people

Ingredients

Pear Thyme Compote

• 3 pears seeds removed
• juice from ½ a lemon
• 1 teaspoon dried thyme 1 tablespoon if using fresh herb
• 1 tablespoon honey
• 1 tablespoon water
• zest from ½ a lemon add after cooking

Peach Ginger Compote

• 3 large peaches pitted
• 1 inch piece ginger peeled and finely grated
• 1 tablespoon maple syrup
• 2 tablespoons water

Nectarine Chile Compote

• 3 nectarines pitted
• 1 teaspoon fresh red chili seeds removed and diced
• pinch of clove powder
• 1 tablespoon water
• 1 tablespoon molasses
• 1 teaspoon cinnamon powder add after cooking
• 1 teaspoon vanilla extract add after cooking

Instructions

1. Choose the recipe you wish to use, then chop your fruit into one inch cubes and combine all following ingredients (except those stating they should be added after cooking).
2. Cook in a medium pot with the lid on over medium-high heat for about 10 minutes. After, remove the lid and continue to cook the fruit as it softens for about another 10 minutes; use a masher to work the compote into the texture you desire.
3. Depending on the ripeness of your fruit, the total cooking time can be between 20 to 30 minutes.
4. Take the pot off the heat and add in any final ingredients, per the recipe.
5. Allow to cool slightly, then serve however you see fit.
6. These compotes work in both savory and sweet dishes, such as dolloped onto bowlfuls of yogurt, served alongside grilled or roasted meats, stirred into porridge, or simply a few big spoonfuls straight.

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