As far as I’m concerned, perfectly ripe peaches, juicy nectarines and meltingly sweet apricots are foods for the Gods. Although my preference is to messily eat them fresh from the market, the ones that linger a bit too long on the counter are best when turned into this bright summer-infused compote. My mouth literally waters the second I greedily slurp the nectar of the stewed whole stone fruits.
It’s ridiculously easy to make, doesn’t require any additional sugar, and is a great topping for countless breakfast foods and desserts from fresh thick yogurt or ice cream to crepes and toast. I for one adore spooning it on overnight oats, while my boys prefer getting their little fingers sticky eating it on well-buttered toasted baguette. Either way, it’s divine.
Ingredients
- 4-5 nectarines, quartered with skins on
- 3 abricots, halved with skins on (you could also use dried apricots)
- Juice of one big orange or 2 small ones
- 1 tsp honey or coconut nectar (optional, especially if you have good sweet ripe fruit)
- 1 tsp natural gelatin (totally optional – I just do this if I’ve got natural gelatin like this one because it’s good for your joints, skin, etc If you don’t have any, just omit, it will still be awesome)
- 1 tsp natural vanilla extract
Instructions
- Combine all ingredients in a saucepan over medium-high heat and bring to a boil
- Reduce heat and let simmer, stirring occasionally until the liquid is reduced by half
- Cool and serve warm or cold. Can be stored in the fridge for 3 days
