I love making compote. It’s really simple and is great on croissants, toast, ice cream or in cakes. Sunshine compote is a combination of my favourite fruits that I associate with Sunshine all cooked down together to create an amazingly vibrant yellow compote with small chunks for delicious fruits in each bite. I love sunshine fruits. Apricots, pears, nectarines, peaches. They are all sunshine fruits. The kind of fruits that are perfect to enjoy in the hot sunshine. Together they create a wonderful flavour that takes me straight back to fruit salads on Ocean Drive in South Beach. Since I can’t be on South Beach all the time, I do make this compote to remind me. I make it even more in the Summer when the fruits are cheap and plentiful.
Compote really isn’t hard to make and it will keep for around 4 days in a jar with lid in the fridge. The best thing about making compote is the amazing breakfast of warm croissants, fresh brewed coffee, a large glass of freshly squeezed juice and a very large dollop of Sunshine compote to devour with your croissants. Best enjoyed with good company. My family are my favourite breakfast companions. Misteright & The Boy always ask me to make extra so we can have a great start to the day on Saturdays and Sundays.
- 4 over ripe apricots
- 2 over ripe peaches
- 2 over ripe nectarines
- 2 over ripe pears
- 4tbsp water
- 2tbsp sugar
- remove the stones & pips from the fruits
- dice into 1cm chunks
- put all of the fruit in a heavy bottomed pan
- add the water & sugar
- cook on a high heat until the sugar is dissolved and the compote has reduced by half (it should be thick and sticky)
- leave to cool completely