RP & I went west to Northampton, MA last weekend to celebrate the marriage of two great friends. RP spent a summer there after college, so he knew his way around town and led us to Woodstar Café for a quick bite before the wedding festivities. Spoiled by living a stone’s throw from Block 11, I’m a sucker for good iced coffee. Woodstar Café did not leave anything to be desired! Their coffee, which almost had a cocoa quality, was outstanding! But what really stole the show was a little ruby-red dollop of compote that was served with our yogurt.
Usually, I’m a muesli-and-honey-with-my-yogurt girl, so this was a much-appreciated reminder of how perfectly compote pairs with rich yogurt. Then my mind started to wander, thinking of all the wonderful ways a compote can be used: mixed with yogurt, topped on ice cream, spread on toast as a jam, paired with cheese… the list is endless!
Makes about 3 cups
This recipe is just a starting point. You should experiment and have fun using your favorite fruits! I use apples because they stay firm after cooking, so the compote will retain some crunch! Also, apples provide a lot of sweetness, so you can skip the added sugar or honey. The one trick when using apples is to make sure you use a firm variety: Gala, Fiji, or Golden Delicious to name a few. Avoid using a softer apple, such as Macintosh, because those will breakdown quite a bit more and may become mushy.
For a savory twist, you can add a pinch of salt and pepper to the compote. Served at room temperature, it pairs well with an aged cheddar or creamy blue cheese.
This compote can be stored in the refrigerator for about a week. Storing it in an air-tight glass jar will increase its shelf life by a few days.
- 2 Gala apples (or another firm variety)
- 1 cup strawberries, tops removed and sliced ¼ inch thick
- 1 cup blueberries
- Zest of 1 lemon
- 1 – 3 tablespoons fresh lemon juice
- Combine blueberries and strawberries in a saucepan and cook over medium heat for about 10 minutes, just until the berries begin to release their juices and soften.
- While the berries are cooking, peel and core the apples and cut them into chunks. The size you dice the apple is up to you, but I recommend cutting them smaller than bite-sized, somewhere between ¼ inch and a ½ inch.
- Back at the stove, use the back of a wooden spoon or potato masher to gently mash the berries just until they are just slightly broken-down. I like to keep my compote chunky, so I mash the mixture three or four times but you can mash more or less depending on the consistency you like.
- Stir in the diced apple and lemon zest into the berry mixture. Continue to cook over medium heat for about 5 minutes until mixture comes to a simmer. Remove from heat and then stir in the lemon juice. Start with just one tablespoon of lemon juice and add more if desired.