Peach, Cherry and Apple Compote

Recipe courtesy of Audra Wolfe at

  • 2 lbs peaches
  • 1 lb cherries
  • Approximate 1 cup dried apples, cut into small pieces
  • 2 cup sugar
  1. Peel the peaches by dipping them briefly in boiling water. Slip off the skins and cut them into slices or large chunks. Pit the cherries.
  2. Throw everything in a pot and bring to a boil. You don’t want to cook it too long—just long enough that only some of the fruit breaks down and you get a nice, fruity syrup. This took about 20 minutes.
  3. Meanwhile, if you plan to can the compote, sterilize some jars (mine made 4 pints) and heat up some lids. Process in a boiling water bath for 10 minutes. You can freeze, if you prefer.