Whether on oatmeal, toast, hot fresh cornbread, or ice cream/cake — the is autumn in a spoon*. This is an uncooked fruit compote — a very fresh almost fruit salad — maybe even a pie filling! Mostly it’s just a yummy way to eat all the great fruits of harvest.
*chopped toasted pecans or walnuts
can be added with good result.
2 organic Granny Smith Apples
1 organic Red or Golden Delicious Apple
1 Macintosh or other tart, firm apple
1 ripe pear
1 ripe peach
1 lg nectarine (or 2 small)
1 c ripe dark berries (blueberries, raspberries, blackberries etc.)
1 c pitted cherries (any variety)
1/4 c ground Penzey’s Vietnamese cinnamon
1 t Penzey’s ground cloves
1/2 t Penzey’s ground nutmeg
1/2 t Penzey’s ground ginger
1 t Kosher flake salt
pinch of Penzey’s ground Cayenne Pepper
Juice of 1 lemon
Juice of 1 orange
1 T Bourbon whiskey, or Southern Comfort liquor
1 t Penzey’s double strength vanilla extract
1 c granulated, or castor cane sugar
1. Remove pits and mash plums until mostly smooth. Combine plums with juices, liquor, and vanilla in a large measuring cup and set aside
2. Core/remove pit and chop apples, pear, peach, and nectarine into 1/2″ pieces; pit the cherries and quarter them; wash and chop berries (if needed) to reduce them to 1/2″ pieces. Other kinds of berries can be used, but don’t exceed 2 cups of berries total or the balance of fruits will be off.
1/2″ is the largest you want these pieces to be — if you can make same them smaller and still not turn the fruit to mush — make the pieces as small as possible — as if all the bits were the size of whole blueberries.
3. In a large bowl, toss fruit with sugar and spices; then drizzle with juice mixture and toss again.
Cover tightly and chill overnight. Mixture can be frozen in small containers or bags for later use. Otherwise, use within 2 days.