Name: Any-Fruit Compote
Ingredients: Fruit; Water; Lemon juice

Description

The Charter School kitchen team regularly makes compote with rescued fruit to serve over yogurt or French toast. It’s a fantastic way to use up fruit that has seen better days.

Ingredients

Fruit
Water
Lemon juice

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Instructions

Place the fruit in a small pan or pot over medium heat with a few splashes of water. (Small fruit like berries can go in whole, but if the fruit is larger, like peaches, chop into bite-size pieces.) Cook, stirring, for about 10 minutes until the fruit softens.
Use a masher or fork to break the fruit down and help it cook faster. You can keep the compote chunky or keep mashing for a smoother consistency. Add a squeeze of lemon for a pop of acidity and to balance the sweetness. Store covered in the refrigerator.

Notes

In my Ukrainian family, we made a refreshing summer drink called kompot by steeping fruit in water with sugar or honey — another wonderful example of using up surplus fruit to make something that is more than the sum of its parts.