Save Recipe Print
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice and the cheese. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit. The compote can be held in the refrigerator for up to 4 days.

Serve the compote at room temperature with the cheese.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Blueberry Compote

Recipe courtesy of Ellie Krieger

Frozen Fruit Smoothies

Recipe courtesy of Food Network Kitchen

Yogurt and Fruit Parfaits

Recipe courtesy of Rachael Ray

Strawberry Fruit Leather

Recipe courtesy of Ree Drummond

Moscato Poached Fruit

Recipe courtesy of Ina Garten

Fruit-Infused Cold-Brew Tea

Recipe courtesy of Geoffrey Zakarian

Halo-Halo (Filipino Mixed-Fruit Dessert)

Recipe courtesy of Carlita Domingo

Browse Reviews By Keyword

          Latest Stories