Fall Fruit Compote

November 16, 2009 at 8:27 pm 11 comments

Fall Fruit

As diverse as I am with my cooking experiments, I’m rather ho-hum when it comes to my week day breakfast routine.  I have the same non-fat vanilla yogurt every single morning before heading out for the day.  You’d think a person would get sick of this after, oh let’s say six years, but I don’t.  At least not the yogurt part.  I have found myself lately a bit bored with the vanilla flavor, and yet, I really don’t like the fruit flavors available in the store, mostly because the fruit really is just a shadow of itself thanks to over-processing. 

Fall Fruit Compote

Apple Halves

Lately, I’ve started eating my morning bowl of yogurt with a generous spoonful of this Fall Fruit Compote swirled in, which has been a real wake up to my tired old routine.  The flavor is immense.  In fact, it’s a bit too strong when eaten by the spoonful (not that I’ve tried that or anything…) but it’s just right with the yogurt.  It would also be smashing with a stack of pancakes, stuffed into French toast, or, for those of you who don’t eat breakfast (for shame!), warmed up and spooned over a savory meat dish.  Oh, and let’s not forget ice cream! 

Making compote

This compote, unlike the processed fruits in yogurts, is full of simple goodness, capitalizing on the scrumptious qualities of locally grown pears, apples, and cranberries coupled with the spice of cinnamon, nutmeg, vanilla bean, and star anise.  There’s very little sugar per serving to boot.  My last batch kept in the fridge for two weeks in a sealed container so that I could get that big spoonful for breakfast each day in my hurried and sometimes harried rush to get out the door. 

Fall Fruit Compote in Yogurt

So, tell me, what’s your breakfast routine?  Am I the only one that sticks with the same thing for years on end? 

Oh dear.

Fall Fruit Compote
A Straight from the Farm Original

1 large apple (Fuji or Jonagold work well)
3-4 ripe pears
1 t. lemon juice
1/2 C. fresh or frozen whole cranberries
1/2 C. water*
1 vanilla bean, split and scraped
1/4 t. freshly grated nutmeg
1/4 t. ground cinnamon
1 whole star anise
1 T. dark brown sugar
1 T. honey

* If you’d like a little more intensity to the fruit flavor, use apple cider instead of water. 

Peel and core the apple, and dice into small pieces.  Peel and core the pears and cut into large chunks (be sure to differentiate between the size of the apple and the pear pieces as the apple cooks slower than the pear and thus needs to be in smaller pieces).   Toss apple and pear pieces with lemon juice in a medium saucepan over high heat.

Add the cranberries, water, vanilla bean, spices, sugar and honey.  Stir to combine and let the mixture come to a boil.  Reduce heat to low and allow fruit to simmer for 20 minutes until soft.  With a slotted spoon, fish out the vanilla pod and star anise.  Use a potato masher or similar tool to mash up the fruit a bit more so it all blends together but still remains chunky. 

Cook another 5-10 minutes until compote reaches your desired consistency (bear in mind  that it will thicken up slightly after cooling down).  Serve compote with breakfast foods; over a ham, turkey, or roasted vegetables; and on top of ice cream. 

(makes about 1 1/2 cups)


Entry filed under: Recipes, Sweet Treats. Tags: , , , .

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11 Comments Add your own

  • 1. Marcella  |  November 16, 2009 at 10:05 pm

    No, you’re not the only one! Mine lately is vanilla yogurt, sliced fruit and a spoonful or two of granola. I’ll go on breakfast jags where I’ll eat the same cereal or toast and fruit or something for a long time before I find something new to eat. The compote sounds good and a nice switch from the sliced banana of late.

  • 2. k  |  November 17, 2009 at 5:16 am

    I went from regular yogurt, to organic yogurt to greek yogurt. I have fallen in love with plain greek yogurt and honey or whatever fruit is around to mix in.

  • 3. villager  |  November 17, 2009 at 1:27 pm

    Add me to the list of morning yogurt lovers! We make our own lowfat yogurt, and I’ve been having it almost every day for about 3 years now. I usually mix in our own fresh or frozen fruit and add a bit of honey. Sometimes I top it with some granola for a little crunch. I never get tired of it.

    The compote sounds yummy. I will give it a try. Love your photos and blog.

  • 4. Food-Fitness-FreshAir  |  November 17, 2009 at 2:32 pm

    I consistently eat way too much oatmeal for breakfast…but I’m not sick of it yet, do to all the things I can add to it in order to spice it up! I also make sure I always eat at least one piece of fruit per morning. I sometimes switch up my oatmeal routine with some Fage Greek yogurt..so tasty!

  • 5. Kristi  |  November 18, 2009 at 7:50 am

    Whole wheat waffle with peanut butter and a drizzle of syrup.

  • 6. Jennie  |  November 18, 2009 at 7:18 pm

    Oh good, you’re all making me feel a bit better here about my repetitive breakfast eating.

    Villager – care to share your recipe for making your own lowfat yogurt? I’ve always wanted to try but haven’t gotten around to making my own yet.

  • 7. k  |  November 19, 2009 at 6:12 pm

    Here is hoping Villager does share their recipe. Back in the 70s my mom bought a yogurt machine thing – it held six cups and basicaly incubated the milk to turn it to yogurt – she used canned mandarin oranges in it and hated it. Canned fruit (not home canned – manufacturer canned) is bad enough most times, but there is something completely unnatural to me about canned mandarin orange slices. 😉

  • 8. Jayne Steele  |  November 22, 2009 at 9:03 am

    Keeping to the same routine takes the thinking out of it. I know having the same thing might be boring, but it also means I have no donuts or pop tarts in the house that might temp me. Oatmeal, grapefruit and yogurt everyday except Sunday. Today it’s either pancakes or waffles like the rest of the family. Great site. I’m new to computers and the internet. Have a wonderful week.

  • 9. Julia  |  November 26, 2009 at 9:00 pm

    It used to be a yogurt smoothie when I used to have a day job. Now that I’m a mother (24 hour a day job) I have oatmeal every darn day and I love it. Routine is important in the morning when you can’t really think! Especially a delicious and comforting routine.

  • 10. security system hardware  |  October 27, 2010 at 7:39 pm

    tried this last weekend among my friends. i got lots of compliment. great recipe.

  • 11. Tim  |  November 2, 2011 at 9:58 am

    I’m trying to find out how to “process” a fruit compote for longer storage. Can anyone help?


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