Stewed Fruits
Submitted by WW Kay
Dried prunes, apricots, and pears slow-cooked with vanilla bean, lemon zest, and a touch of sugar until thick and jammy. Make it on the stovetop or set-and-forget in a crockpot.
YIELD
6 servingsPREP
10 minCOOK
120 minREADY
130 minThis is the kind of fruit compote that fills your kitchen with the scent of vanilla and warm lemon for hours.
Prunes, dried apricots, and pears simmer low and slow in a vanilla-lemon syrup until they turn plump, glossy, and spoonable. Two hours on the stovetop or toss everything in a crockpot and let it go for six to eight.
Serve it warm over yogurt, alongside roasted meats, or just on its own with a splash of cream. It keeps beautifully in the fridge for days and tastes better each time you come back to it.
Pro Tips
- Use a real vanilla bean if you can. Split it lengthwise so the seeds infuse the syrup. It makes a noticeable difference over extract.
- The lemon zest should be in wide strips, not grated. You want gentle citrus perfume, not a sharp lemon hit.
- Stir gently and only occasionally. The fruit gets fragile as it softens and you want whole pieces, not mush.
Variations
- Spiced Winter Compote: Add a cinnamon stick, a few whole cloves, and a star anise for a holiday-worthy version.
- Boozy Compote: Splash in a quarter cup of brandy or port wine during the last 30 minutes of cooking.
Ingredients
Directions
Stir all ingredients together in a large heavy saucepan.
Bring the liquid to a boil over medium-high heat, then reduce the heat to as low as possible and cook, covered, until the fruit is softened and tender, 2 hours.
Stir the fruits occasionally while they cook.
If you have a crockpot, stir all the ingredients together in it and cook until the fruit is tender, 6 to 8 hours.
Serve the fruit warm or at room temperature.
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