Gingered Apple, Pear, Plum, and Almond Compote

Compotes are a wonderful way to serve fruit. Essentially the fruit is stewed in sugar syrup with cinnamon and cloves. The recipe uses fresh fruits with the additional of fresh gingerroot, which helps keep the LES closed.
  • 4 cups peeled Granny Smith apples, cut into 1-inch chunks
  • 4 cups peeled ripe but firm pears, cut into 1-inch chunks
  • 4 cups sliced plums, unpeeled
  • 1 1/2 cups whole blanched, peeled almonds
  • 8 cups water or white wine, or combination
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 inch unpeeled fresh gingerroot, sliced
  1. Combine all ingredients in a large pot over medium-high heat
  2. Bring the liquid to a boil, reduce heat, cover with a tight-fitting lid, and cook for 30 minutes
  3. Remove lid and continue cooking for another 30 minutes, until the syrup is reduced somewhat and the fruit is very tender
  4. Cool and store the compote in a nonreactive container, covered, in the refrigerator until ready to serve. Serve the compote in a large bowl or in individual dessert cups.