Fall Fruit Compote


1 tablespoon butter
2 Honeycrisp apples, cored and diced
2 pears, cored and diced
1/2 cup dried cherries, chopped
1/4 cup apple cider vinegar
1/4 cup apple juice
1/4 cup brown sugar
1 cinnamon stick


Melt the butter in a medium saucepan over high heat. Add the diced apples, pears, cherries, vinegar, apple juice, brown sugar, and cinnamon stick. Cook for 5 minutes. Lower the heat to medium and cook a few minutes more, until the fruit is tender and the liquid has boiled away. Add a bit more apple juice to keep the fruit from scorching. The compote will keep for a week, refrigerated. Serve warm with potato latkes.


This recipe is from My Family Table: A Passionate Plea for Home Cooking by Chef John Besh. Authorization to print courtesy of Andrews McMeel Publishing.

Other Names:

John Besh's Fall Fruit Compote


2 cups


Wednesday, November 30, 2011 - 4:31pm


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