Fall fruit compote recipes

 
 

Remember last week's post, when I was encouraging all of you to start eating fall produce to bolster your immune system and remedy a dry cough? Well, if you were baffled about what to make in order to heed my advice, you're in luck today. I teamed up with my favorite foodie, Lucia from Essential Omnivore, to come up with three tasty and therapeutic recipes using some delicious autumnal fruit.

Fruit compote is the perfect way to enjoy stone fruit during chilly fall days. As the temperature dips, it's important that we avoid cold food straight from the refrigerator. Eating chilled, raw, fruit in the colder months can squelch your "digestive fire" and lead to excess gas and bloating.

Fruit compote reminds me of holiday dinners at my parents house during my childhood. Eating it always felt like a treat, a sweet treat, like an extra dessert! While our three fruit compote recipes have far less sugar and are more paleo style than the sticky sweet compote of my youth, they are all still a sweet treat to enjoy during any meal.  These compotes are the perfect way to savor all the stone fruit overflowing on your market's shelves. Go out and make one for your dinner's sweet treat tonight.

Peach Ginger Compote

Ingredients:
3 large peaches, pitted
1 inch piece ginger, peeled and finely grated
1 Tbsp maple syrup
2 Tbsp water

Hot and Spicy Nectarine Compote

Ingredients:
3 nectarines, pitted
1 Tbsp water
1 Tbsp molasses
1 tsp fresh red chili, seeds removed and diced
pinch of clove powder
1 tsp cinnamon powder (add after cooking)
1 tsp vanilla extract (add after cooking)

Savory and Sweet Pear Compote

Ingredients:
3 pears, seeds removed
juice from ½ a lemon
1 Tbsp water
1 tsp dried thyme (1 Tbsp if using fresh herb)
1 Tbsp honey
zest from ½ a lemon (add after cooking)

Directions for all three recipes:
Choose the recipe you wish to use, then chop the fruit into one inch cubes, and combine the rest of the recipe's ingredients (except those stating they should be added after cooking). Cook covered in a medium pot, over medium heat, for ten minutes. Remove the lid and continue to cook uncovered, stirring frequently, until the fruit is soft. Depending on the ripeness of your fruit, the total cooking time can be between 20 to 30 minutes. Use a potato masher to work the fruit into the texture you desire.  Take the pot off the heat and add in any final ingredients, per the recipe. Allow to cool slightly, then serve however you see fit. These compotes work in both savory and sweet dishes. Serves 6-8, per recipe.

**The information provided on this site is intended for your general knowledge only and is not a substitute for professional medical advice or treatment for specific medical conditions. You should not use this information to diagnose or treat a health problem or disease without consulting with a qualified healthcare provider. Please consult your healthcare provider with any questions or concerns you may have regarding your condition.

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