STONE-FRUIT COMPOTE

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Stone-Fruit Compote image

Enjoy this chunky fruit spread on toast with ricotta or spoon it over plain yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 1/3 cups

Number Of Ingredients 7

2 1/4 cups coarsely chopped stone fruit, such as peaches, nectarines, and plums (about 3/4 pound total)
2 tablespoons honey
Coarse salt
1 star anise
2 allspice berries
1 wide strip lemon zest
1 small cinnamon stick

Steps:

  • In a small saucepan, combine fruit, honey, pinch of salt, water, and desired flavor combination (optional). Cook over medium-high, stirring occasionally, until fruit is soft, 8 to 12 minutes. Transfer to a pint-size jar and let cool.

Nutrition Facts : Calories 21 g

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