Early Fall Compote

Preparation info
  • Makes:

    4 to 6

    • Difficulty


Appears in
Monday-to-Friday Cookbook

By Michele Urvater

Published 1991

  • About

This is an unusual combination I came up with when I gathered together whatever fruit I could find in my refrigerator. The peaches that day were hard and needed some simmering to tenderize them; the rest followed naturally.


  • 3 peaches
  • ¼ cup sugar
  • ¼ cup dry white wine


  1. With a sharp knife peel, pit, and cut the peaches into 1-inch chunks.
  2. Bring the sugar, white wine, and water to a simmer in a medium-size saucepan over medium heat. Add the peaches and apricots to the pan and simmer covered until tender, 3 to 5 minutes.
  3. Meanwhile halve and pit the plums; quarter them if they’re very large.
  4. Add the plums to the