Cherry-Apricot (or variation) compote

This Friday's market marks our first anniversary. The colors at the Lone Oak Ranch stand have changed from orange to red and gold. Desserts are featured infrequently in this newsletter, but it's time to celebrate using the cherries and golden stone fruits that have returned to the market. Talk to Marlene of Lone Oak Ranch about the genetics of the new spring offerings. Apriums are the result of crossing a heterozygous apricot/plum back with a homozygous apricot. Pluots are crossed back with a homozygous plum. Either way, they are part of a great compote featured in this week's recipe.

Ingredients

  • 1-1/4 cups sugar
  • 1 cup water
  • 1 cup dry white wine
  • 2 tsp grated orange peel
  • 1-1/2 pounds apricots, apriums or pluots, pitted and sliced
  • 1-1/4 pounds cherries, pitted

Directions

Pitting cherries takes time. The rest of the recipe is easy. Combine the first 4 ingredients in a large saucepan. Bring to a boil. Add the fruit; simmer until tender, about 5 minutes. Chill until cold, about 2 hours. This recipe can be made one day ahead and kept chilled and is excellent as a sauce for your favorite frozen dessert or angel food cake.

Contributor

Preston Maring, MD

Tags