Not pie. Not cobbler. But this easy summer fruit compote with peaches and cherries in red wine syrup will satisfy any sweet tooth out there. And quickly!
Compote is the quintessential elegant Mediterranean-style dessert. I grew up on peach compote and still absolutely love it!
What is compote?
Compote is basically fruit preserved or cooked in some sort of syrup. Often times, this means simmering the fruit in juice or syrup of sorts for a few minutes until super tender.
Summer Fruit Compote with Red Wine Syrup
With this fruit compote, I use a red wine syrup and follow a slightly different technique. First, I boiled the wine and sugar together to create the syrup. And rather than adding the fruit in to simmer, I poured the wine syrup on top of the fruit (off heat), covered and set aside for 1 hour.
Gentle poaching of the fruit in this way enhancing both texture and flavor, but still allowed the fruit to maintain their shape and some bite. The red wine was the perfect medium to pull out the flavors of sweet cherries and floral peaches without overwhelming the taste. The only other thing added for flavor is a little ground cinnamon.
How to Serve this Summer Fruit Compote
This summer fruit compote is great as part of a brunch buffet (maybe on top of French toast, if you want to indulge a little.) But I also like to serve it as a low-fat dessert with a dollop of honeyed fat-free Greek yogurt.
Easy summer fruit compote that is perfect served as part of brunch buffet or as a low-fat dessert. Wine-poached peaches and cherries with a dollop of honeyed Greek yogurt.
- 1 lb peaches (3 to 4 peaches), halved, pitted, then thinly sliced
- 1 lb cherries, pitted and halved
- 1 tsp ground cinnamon
- 2 cups red wine like an inexpensive Merlot
- 3/4 cup cane sugar
- 1 1/2 cup plain fat-free Greek yogurt
- 1 tsp vanilla extract
- Quality honey, to your liking
- Place sliced peaches and cherries in a large mixing bowl. Sprinkle with cinnamon. Toss. Set aside.
- Combine wine and sugar in a saucepan. Heat on high for 5 minutes until sugar dissolves fully.
- Pour hot wine syrup over fruit. Cover and set aside for 1 hour to cool. Discard a good portion of syrup, pouring a little in a cup for use later.
- In a small bowl, combine the Greek yogurt, vanilla extract, and honey. Mix.
- Serve wine-poached fruit with a little of the poaching syrup and a dollop of the honeyed Greek yogurt. Enjoy!
Recipe adapted from The Complete Mediterranean Cookbook.
Keywords: compote, how to make compote, fruit compote, poached fruit