Easy Ginger Fruit Compote
The berries are looking lovely and soon the stone fruits like peaches and nectarines. This delicious recipe says summer, no matter how you prepare it.
Ingredients for 6 servings
½ Cup water
½ Cup brown sugar
4 tsps lemon juice
2 Tbsps chopped crystallized ginger (found in the baking aisle, or near the produce section)
4 Cups assorted fruit (peaches, pears, apples, orange, grapefruit, raspberries, strawberries in whatever proportions you prefer)
2 Cups Vanilla or Plain Greek Yogurt or Kefir Yogurt
Toasted or raw pecans for garnish
Make syrup. In small saucepan, combine water, sugar, lemon juice, and ginger. Bring to boil, reduce heat to low, then simmer until sugar melts, about 2 minutes.
Wash, peel, chop, and section fruit so that larger fruit like apples, pears, and oranges are bite sized pieces. Add fruit to warm syrup all at once so that the fruit starts to cook slightly, but doesn’t turn into jam. Depending on the fruit you use, it will add its own juices to the syrup. Remove from heat after about two minutes, and allow to cool. Cover and refrigerate for up to a week.
Spoon fruit into dessert dishes, and garnish with a dollop of Greek yogurt or kefir yogurt, plus a few sprinkles of chopped crystallized ginger and some pecans.
*For a boozy and adult only version, stir in a couple of ounces of brandy into the syrup as it cooks.
Pam Robertson is the inspiration behind The Ladybirds’ Kitchen and she’s on a quest to help find their zest for cooking. She is a coach with Fabulous @ 50, a best-selling author, and wrote Eat Inspired: The Only Food Journal You Really Need. You can reach her through email@example.com or by calling 780-232-0083.