I have extolled the virtues of the fruit compote here on the blog before. In fact, this is my third compote recipe in only six months of blogging! Here's why I think everyone should have a jar of seasonal fruit compote in the fridge at all times:
- They are easy to prepare. Simply toss cut fruit with your sweetener or choice and any additional flavorings and let it roast in the oven for 40 minutes or so. Done.
- It is a no-fuss method for making the most of seasonal produce. Have a bunch of peaches/apples/pears/strawberries from the farm stand that are ripe and ready to go but not feeling up to making a pie at the moment? Perfect! The compote is your simple solution to preserving the life of your fruit without turning it into a complicated project.
- Compotes are better (and easier) than jelly or jam. Compotes can be used in place of jam or jelly on your morning toast, and they typically contain less sugar and have better, truer fruit flavor. An all-around win!
- They freeze beautifully. Most compotes will keep in the fridge for a couple of weeks (not that you won't finish it before that), but they also store well in the freezer for a few months. For when you need that taste of summer peaches come January.
- And the number one reason to make compotes part of your cooking repertoire.....they are INCREDIBLY versatile.
Let me expand on the versatility piece. Once you have a jar of this peach compote in your fridge, for example, the options beyond your morning toast are endless. A few suggestions:
- Layer it with skyr or Greek yogurt and granola for a morning breakfast parfait (this is SO good....like peach crumble for breakfast)!
- Spoon on top of a Nordic Buttermilk Waffle with some whipped cream.
- Stir into your morning oatmeal with a little cinnamon and whole milk or cream.
- Use it in place of the strawberry rhubarb compote in these barley scones to create a ginger peach version.
- Sandwich it in between two layers of vanilla cake with some pastry cream and top with whipped cream and fresh peaches. Peaches and cream cake!
- Use it in place of the blueberry filling in these rye crumble bars.
- Spoon on top of vanilla ice cream (so simple and delicious).
- Rye crispbread + cream cheese + compote = tasty and easy breakfast or afternoon snack.
And I'm sure you've already thought of some ideas beyond what I've suggested here. It's no wonder that fruit compotes are popular in the Nordic region where growing seasons are short and preservation of seasonal goodness is paramount. This week, stop by the farm stand and pick up a batch of peaches and give this one a try. I can't wait to hear how you choose to put it to use in your own kitchen!
Roasted Peach Ginger Compote
- 6-8 ripe peaches about 2 ½ pounds
- 4-5 thin slices of fresh ginger no need to peel
- Pinch of fine sea salt
- ¼ cup light brown sugar packed (more to taste)
- Preheat oven to 375 degrees. Peel peaches using a serrated peeler (alternatively you can score the bottom of each piece with an “X” and dunk into boiling water for 30 seconds or so. The peel should come off easily at this point). Remove the pit and slice each peach into ½ inch chunks. Transfer to a 9 x 13 baking dish.
- Add remaining ingredients and stir with a rubber spatula. If your peaches aren’t particularly sweet, feel free to add a couple of extra tablespoons of brown sugar. Transfer baking dish to the oven and bake for 20 minutes. Stir the compote and return to the oven and continue baking for an additional 20 minutes.
- Set aside to cool slightly. Serve or store tightly covered in the fridge for up to two weeks or freeze for longer storage.