I used to make jam. I used to boil jars and buy pectin and mash big quantities of ripe fruit. (Of course, when I lived in Canada, I had lots of family and friends that I could GIVE my finished jam to. Now that I’m in France, my distribution circle is more limited …)
Laziness also factored in. Who wants to drive to field, pick fruit, drive home, mash fruit, boil jars, burn self, eat too much, clean up sticky mess, then try to find people to give jam to …
So since moving to France, I’ve been making compote instead. One jar at a time. I’ve made strawberry rhubarb (super yum), and Peach & Apricot compote.
What’s a compote? Well, I’m not going to fuss about the real definition (lazy, can’t be bothered to look it up).
When I say compote, I mean chunky-yummy stuff you spread on toast, that is NOT full of sugar, that you have to eat within 2-3 weeks, that you keep in the fridge or freezer (not on the shelf in the pantry for decades).
It’s a FRESH, healthy breakfast spread. How’s that for a ‘new’ definition of compote?
For this recipe, I used 2 peaches, 2 apricots, 1 tablespoon of fresh ginger (chopped), and 1 tablespoon maple syrup. You could easily double/triple this recipe if you’ve got a gang to feed.
First you have to get the skin off the peaches/apricots; so start by cutting a very shallow X on top
Then drop peaches/apricots into a pot of boiling water for 30-60 seconds
Who wants to bother with an ice bath? I just run them under cold water for a few seconds to stop the cooking …
Then you can easily peel off the skins
and you’re left with some naked fruit
Cut the flesh off the fruit as best you can, leaving the pieces quite chunky.
Dump the water out of the pot, and put the fruit back into the same medium-sized pot.
I happen to keep chopped frozen ginger in the freezer for making lemon/ginger ‘tea’ … so I added 3 pieces of frozen ginger (turns out I couldn’t taste it in the final product, so next time I might add more … or add some peeled/grated ginger instead)
I also added 1 tablespoon of maple syrup – but again, not sure I needed it; my fruit was very sweet. I will leave it out next time and see how it tastes – then maybe add some in right at the end if necessary …
OK, cook your peaches/apricots, ginger, and maple syrup (no water, nothing else), over medium heat until bubbling and lovely; reduce heat and let let simmer for about 10-15 minutes until you can drag a spatula through the mixture and you can see it’s not runny – it’s nice and thick.
Fish out the 3 pieces of ginger, and any weird stringy bits from the apricot.
Spoon your compote into a clean jar. Store in the fridge. Eat soon.
Best served on half of a toasted bagel, with a Back-to-Basics baked egg. I had this for breakfast today!
CONTEST: Post a comment below. Then make this compote recipe and send me a PHOTO of your finished product (or a photo of you making the compote, doesn’t matter). I’ll randomly pick one winner from the comments/photos.
The winner will receive a copy of my archive audio CD, “Veggie Audio Bytes (Volume 1)” which contains 5 x 1 hour interviews, value $19.95 + shipping. [Read more about the CD here]
~ all best, and happy summer days,