9 compote recipes

Oven-baked fruit compote of dried apricots, apples, peaches, and raisins slow-cooked with honey, fresh lemon, and orange slices. Serve warm or chilled as a naturally sweet dessert.

Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.

Triple berry compote made from frozen strawberries, blueberries, and blackberries with a thickened fruit juice glaze and fresh orange sections. A year-round dessert.

Summer fruit compote with poached plums, boysenberries, raspberries, citrus, and grapes in a maple syrup and wine sauce finished with fresh mint. An elegant warm fruit dessert.

Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.

This is a sweet/tart accompaniment to mild main dishes, or a not-too-sweet dessert with slices of pound cake.

Himmel und Erde (Heaven and Earth) layers German blood sausage with sweet apple compote, mashed potatoes, and fried onions. A traditional Rhineland comfort dish.

A fruity bread machine loaf in two sizes (regular or large) with cherry yogurt, dried cherries, and unsweetened applesauce. Compatible with regular and rapid bake cycles.

Homemade pizza from scratch in 30 minutes using a food processor dough with fast-rising yeast, fresh tomatoes, mozzarella, and basil. Crispy cornmeal crust, no rise time needed.