10 Ways to Keep Farm Fresh Fruits and Vegetables for the Winter Months

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Peach apple compote (image via Morit Chatlynne/personal collection)


I am obsessed with compote this year. Compote is really just cooked fruit, but it is SO MUCH MORE than that. It’s like eating pie filling. You can even use it to make pie (pre-bake your crust if you do). You can also spoon it onto oatmeal or cottage cheese, put it on a biscuit with some yogurt or whipped cream to make a little shortcake, or just spread it on toast like jam.  My current favorite use for compote is as a topping for pancakes. Doesn’t that just make you feel all warm inside?

You can make compote from pretty much any fruit, fresh or dried. For my latest compote, I used two large apples and three large peaches. Whatever fruit you’re using, peel it first. (Tip for stone fruits like peaches: with the skins still on, dip into boiling water for about 30 seconds, then run under cold water. The skin peels right off under your fingers.) Cut the fruit into chunks–big or small is up to you. Put the fruit in a medium-large pot, and add water to cover. Bring to a boil, then turn down to a simmer. Add up to a 1/4 teaspoon of salt, and if you want, spices like ginger, cinnamon, or cardamom. Don’t add too much–you want this to take like fruit! Simmer the fruit, stirring occasionally, until the water is evaporated and the fruit is very soft.

If you’re using apples (or pears), keep an eye on them so they don’t overcook–that would be apple (or pear) sauce. Not that there’s anything wrong with that, but this piece is about compote. Ok I just taught you to make apple sauce, too. Whatever, they both freeze well.