While some swear that eating fresh fruit is the only way to enjoy this delicious seasonal treasure, many fruits definitely benefit from poached fruit compote in a fragrant liquid. It is not always easy to find fruit in the perfect stage of ripeness, but when slightly under-ripe fruit are slow poached, they soften and become juicy and delicately flavored. I wrote this recipe with the compote combination of peaches, apples, and plums (I prefer the oval-shaped Italian plums, but any variety of plum will be delicious here), but there are no rules regarding which fruits to use. I do recommend that you choose firm, slightly under-ripe fruits as they will hold up better to the long, slow poach. I served this gorgeous colorful dessert for Sukkot. It was a true celebration of the season and bounty of fruit.
This delicious poached fruit compote can be served warm with ice cream or topped with yogurt and granola for a scrumptious breakfast or snack. It is equally delicious cold.
The poached fruit compote can be stored, covered, in the refrigerator for up to 1 week, or frozen for up to 1 month. Once the fruit is gone, the poaching liquid can be stored, covered, in the refrigerator for up to 3 weeks, and used again to poach more fruit.–Laura Frankel
LC Lemon Technique Note
Laura has some good advice to help you get the best our of your lemon: “First grate the zest with a Microplane, then cut the lemon in half and squeeze the juice.” This way, you won’t be left trying to grate zest from an uncooperative empty shell of lemon skin. Anyone who’s ever tried to do that will tell you it’s no easy task, and likely to lead to you grating off part of a finger by accident. Much better – and safer – to grate that zest off while the fruit is still plump and firm, then slice open and squeeze.
Poached Fruit Compote Recipe
- Quick Glance
- 20 M
- 2 H, 20 M
- Makes 8 servings
- 3 large peaches (firm, with no bruises)
- 2 large apples such as Honeycrisp (firm, with no bruises)
- 2 large plums (firm, with no bruises; see Notes)
- 2 cups sugar
- 1 bottle (750 ml) sweet white wine such as Moscato
- 1 large rosemary sprig
- 6 whole black peppercorns (about 1/4 teaspoon)
- Grated zest and juice of 1 lemon (see Notes)
- 1. Preheat a slow cooker to high.
- 2. Combine the peaches, apples, plums, sugar, wine, rosemary, peppercorns, and lemon zest and juice in the slow cooker insert. Stir to help dissolve the sugar.
- 3. Cut a piece of parchment paper that will fit into the slow cooker and cover the surface of the fruits. Weight down the parchment lightly with an empty pie plate. This keeps the fruits down in the poaching liquid as they are quite buoyant.
- 4. Cover and cook on high for 2 hours.
- 5. Gently remove the poached fruit with a slotted spoon and set aside to cool until you can handle them. Peel off the skins. Cut the fruit in half and remove any pits or cores using a melon bailer. Spoon the poached fruit into dessert glasses, bowls, or wineglasses. Serve with your choice of garnish.
- I prefer the oval-shaped Italian plums, but any variety of plum will be delicious here.
- First grate the zest with a Microplane, then cut the lemon in half and squeeze the juice.
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Poached Fruit Compote Recipe © 2009 Laura Frankel. All rights reserved.