- 1–2 medium apples
- 1–2 medium pears
- 7–8 ounces dried plums
- 3.5 ounces sour cherries
- 3.5 ounces sugar
- 2–3 lemon slices
- 1/4 teaspoon cinnamon
- Wash all fruit. Cut up pears and apples into slices or chunks. Put all the fruit into a deep pot and cover with 5-6 cups of water. Bring to boil on high. (You’re welcome to peel the fruit if you wish.)
- Add sugar and cinnamon, lower to medium and cook an additional 30-40 minutes, or until the fruit is soft. If you like your compote less thick, keep the water level even by adding some water throughout.
- Serve compote hot, or keep in fridge until it cools down.
Compote is best right out the fridge the following day.
This is one of those where you can let your imagination run wild. You can add different fruit and subtract other. The most basic form includes just apples and prunes (dried plums), and just as delicious.