Desserts
Fruit Compote

​M=Meat | P=Parve (no meat, no dairy) | D=Dairy | VEG=Vegetarian | V=Vegan | GF=Gluten Free​

Fruit Compote P | VEG | V | GF
Makes 4 quarts, 16 half cup servings
​Apples and pears should be fresh, peeled and cubed. The rest of the fruit – strawberries, peaches, and cherries – can be bought frozen, which saves time and results in a lovely product. If you want to use fresh instead of frozen, you will need about a pound of each of the three, after peeling and pitting.​

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Ingredients3 medium Granny Smith Apples
2 pears
1 lb bag frozen unsweetened strawberries
1 lb bag frozen peaches
1 lb bag frozen cherries, pitted
Juice from about ½ lemon
Up to about ¼ cup sugar, sugar substitute, stevia, or agave nectar

Directions 

1. Peel & cube apples and pears.
2. Put fruit in a pot large enough to hold it all.
3. Add water to come about halfway up the fruit – if using frozen that should be enough. For all fresh fruit, add a little more water and keep an eye on it as it cooks, adding a little more water if needed.
4. Cook on medium to low until everything is cooked through and apples are very soft.
5. Use an immersion blender to puree until smooth. If you don’t have an immersion blender, let fruit cool completely before moving to blender or food processor to puree.
6. Taste. Add a little lemon juice and sweetener as needed; how much it needs depends on how sweet the fruit is and your own sweet tooth.

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