Best 2 Stone Fruit Compote Recipes

Welcome to the delightful world of stone fruit compote, a culinary symphony of flavors and textures that will tantalize your taste buds and transport you to a realm of pure indulgence. As the summer sun paints the skies with its vibrant hues, it's time to embrace the bounty of nature's stone fruits – peaches, plums, apricots, and cherries – and transform them into a delectable treat that captures the essence of this glorious season. Whether you're looking for a refreshing dessert, a topping for your morning yogurt or pancakes, or simply a way to preserve the vibrant flavors of summer, stone fruit compote is your perfect companion. So gather your ingredients, let your creativity soar, and embark on a culinary journey that promises to leave you captivated.

Check out the recipes below so you can choose the best recipe for yourself!

LEMON RICOTTA PANCAKES WITH BROWN BUTTER STONE FRUIT COMPOTE AND AMARETTO SYRUP

Lemon Ricotta Pancakes with Brown Butter Stone Fruit Compote and Amaretto Syrup image

Provided by Eric Greenspan

Categories main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

Ingredients

2 sticks (1 cup) unsalted butter
2 apricots, pitted and cut in quarters
2 plums, pitted and cut in quarters
1 nectarine, pitted and cut in quarters
1 peach, pitted and cut in quarters
1 cup sugar
1 vanilla bean, split
2 cups amaretto liqueur
3/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon kosher salt
1 cup ricotta cheese
2 large eggs
2/3 cup milk
1 lemon, zested and juiced
2 tablespoons unsalted butter

Steps:

For the fruit compote: Add the butter to a high-sided saute pan over medium heat and allow to brown. Once browned, add the apricots, plums, nectarines, peaches, sugar and vanilla bean. Stir to combine and cook until the fruit softens and the sugar has dissolved, 15 to 20 minutes. Remove the vanilla bean before serving.
For the amaretto syrup: Pour the amaretto into a saucepan and heat through over medium heat. Keep warm.
For the pancakes: Combine the flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk the ricotta, eggs, milk, lemon zest and juice. Add the dry ingredients to the wet ingredients and mix until just combined.
Heat a large saute pan over a medium flame. Once heated, add 1 tablespoon of the butter. After the butter stops bubbling, pour most of it out of the pan and gently wipe the pan with a dry paper towel, leaving a thin film of fat. With a large spoon, gently ladle pancake batter into the pan, about 2 tablespoons per pancake. Cook the pancakes until bubbles begin to appear on top, 2 to 3 minutes. Flip and cook on the reverse side, about another 2 minutes. Add more butter to the pan as needed.
Layer the pancakes on a platter with the fruit compote between each layer. Top with more compote and drizzle with amaretto syrup just before serving.

STONE FRUIT COMPOTE

Stone Fruit Compote image

From Everyday Food. They suggest using peaches, nectarines, and plums as the stone fruit options; the fruit should total about 3/4 lb. In place of the cinnamon and lemon zest, you can also use 1 star anise and 2 allspice berries.

Provided by Keee8698

Categories Plums

Time 17m

Yield 1 1/3 cup, 15 serving(s)

Number Of Ingredients 6

Ingredients

2 1/4 cups stone fruit, coarsely chopped
2 tablespoons honey
1 pinch coarse salt
3 tablespoons water
1 small cinnamon stick
1 wide strip lemon zest

Steps:

Combine all ingredients in a small saucepan.
Cook over medium-high heat, stirring occasionally, until fruit is soft, about 8-12 minutes.
Transfer to a pint-sized jar and let cool.
Store covered in the refrigerator for up to 2 weeks.

Nutrition Facts : Calories 8.5, Sodium 8, Carbohydrate 2.3, Sugar 2.3

Tips:

Choose the right fruit: Use ripe, in-season fruit for the best flavor. Stone fruits like peaches, nectarines, plums, and cherries are all great choices for compote.

Prepare the fruit: Wash and pit the fruit before slicing or dicing it. If you're using cherries, remove the stems as well.

Use a variety of spices: Common spices used in stone fruit compote include cinnamon, nutmeg, ginger, and cardamom. You can also add a splash of citrus juice or liqueur for extra flavor.

Cook the compote slowly: Bring the compote to a simmer and then reduce the heat to low. Cook for 20-30 minutes, or until the fruit is softened and the compote has thickened.

Chill the compote before serving: This will help the flavors to develop and meld together. Serve the compote warm or cold, with yogurt, ice cream, or pancakes.

Conclusion:

Stone fruit compote is a versatile dish that can be enjoyed in many different ways. It's a great way to use up ripe fruit, and it's also a delicious and healthy addition to any breakfast, lunch, or dinner. With its sweet and tangy flavor, stone fruit compote is sure to be a hit with everyone at your table.