Fruit Compote in Tales from the kitchen witch

Im going to put both recipe’s in this one because they are so similar. I used Peach compote on top of the peach apple banana bread and apple compote on top of the apple bundt cake.

(When in doubt, ADD MORE SPICES!)
Ingredients
▢2 cups diced apple peeled and cores removed
▢1 1/2 tablespoons lemon juice the juice of half a lemon
▢3 tablespoons light brown sugar
▢½ teaspoon ground cinnamon
▢⅛ teaspoon ground nutmeg
▢2 teaspoons vanilla
Instructions
Add the apple, lemon juice, brown sugar, cinnamon, and nutmeg to a medium saucepan set over medium heat.
Cook, stirring occasionally, until the apples are fork tender– about 15 minutes. If the mixture begins to scorch on the bottom, turn the heat to low and add a few tablespoons of water. We don’t want to burn the apples!
When the apples are your desired doneness, remove the pan from the heat and allow it to cool completely before transferring it to an airtight container.

Peach compote
INGREDIENTS

4 large ripe peaches peeled and diced (approximately 4 heaping cups)

3 tablespoon brown sugar
2 tablespoon water
2 tablespoon fresh lemon juice

1 teaspoon ground cinnamon
1 teaspoon vanilla
INSTRUCTIONS

Heat a medium sized skillet or saucepan oven medium high heat. Add all ingredients to the pan.
Cook, stirring occasionally, until the mixture comes to a boil. Reduce heat to medium low and simmer, stirring occasionally until the peaches are soft and the liquid has mostly reduced, about 10 minutes.
Cool slightly before serving, or transfer to a container to store in the refrigerator for up to 4 days.

I simmered my mixtures roughly 20 minutes for the apples and 15 for the peaches. The fruit has natural pectin in them and will thicken slightly.

For a coulis, Blend the mixtures after they have cooled.

See my previous entries for the breads to match!

Last updated August 20, 2023