Compote d’Abricots, de Pêches et de Prunes

Apricot-Peach-Plum Compote Cooked in Lemon and Orange Juice

Peaches in the United States are full of flavor, but the apricots and plums tend to be rather bland. Poached in lemon and orange juice, however, they make a subtle combination perfect for concluding a hearty dinner or a rich lunch.


  • 6 peaches
  • 6 large or 10 small apricots
  • 6 plums
  • 1 cup sugar
  • 1 cup orange juice (frozen is acceptable)
  • 1 lemon
  • 2 tablespoons cognac (optional)
  • 2 or 3 sprigs mint (optional)


Peel and pit the peaches, apricots, and plums. Cut the peaches in half. Cut and squeeze the lemon and peel off 2 3-inch strips of the yellow rind. Bring to a boil the sugar, orange juice, and lemon juice and rind in a pan. Add the fruit and allow to cool in a shallow bowl.

Boil the syrup for 10 minutes, or until very thick, and spoon it over the fruit. Chill. Just before serving, you may add cognac and sprigs of mint on top.