Best Stone Fruit Compote Recipes

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

Provided by Eric Greenspan

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 17

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 image

Provided by Martha Stewart

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

Stone Fruit Compote image

Provided by Keee8698

Categories Plums

Time 17m

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

Number Of Ingredients 6

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

STONE FRUIT SLOW COOKER COMPOTE image

Number Of Ingredients 7

Ingredients
2 pounds peaches
1 pound plums
1/4 cup water
3/4 cup granulated sugar (divided)
1 vanilla bean, split lengthwise
1 cinnamon stick

Steps:

Leaving the peel on, cut the peaches and plums into 1/2-inch slices (the peel adds a lovely color to the compote and helps the fruit keep its shape during cooking). Place fruit in a 6-quart slow-cooker. Add water, 1/2 cup of the sugar, the vanilla bean and cinnamon stick. Gently toss to combine. Bury the cinnamon and vanilla in the fruit, cover the pot and cook on high for 1 hour. Gently stir the fruit to distribute the juices (try to keep the vanilla bean and cinnamon stick submerged) set the lid ajar, and cook for 2 more hours. Remove the lid and cook another hour until the liquid is thickened and spoonable. Taste and gently stir in the remaining sugar, using more or less depending on your taste.