Traditional Germans often make stewed fruit in the summer, to take advantage of the large amount of fresh fruit available. Compote is eaten for breakfast, dessert, snacks and as a side dish during dinner. This recipe takes several kinds of stone fruit and soaks it in schnapps and wine. Another name for this recipe is "Beschwipstes Obst" (drunken fruit).
Makes 4 cups of wine compote.
- 1 1/2 lb. of mixed stone fruits, cherries, peaches, apricots, plums or other
- 1/4 c. plus 2 T. sugar, divided
- 2 T. kirschwasser or other schnapps, preferably fruit schnapps
- 1/2 c. good red wine (Zinfandel or other fruity, full-bodied wine, I used Plungerhead Zin)
- 1/4 c. dry, white wine (I used Ruffino Orvieto)
- 1 cinnamon stick
Wash fruit, peel peaches and cut into slices. Pit and slice apricots, pit cherries. Place in a non-metalic bowl and sprinkle 1/4 cup sugar over them. Mix and leave for 10 minutes. Add the 2 tablespoons of kirschwasser, mix and let sit for another few minutes.
Meanwhile, mix the wines, 2 tablespoons of sugar and the cinnamon stick in a small saucepan and bring to a boil. Dissolve the sugar completely. Pour the boiling wine over the fruit, mix and cool slightly.
Refrigerate for several hours before serving.
Notes:
- You may use a mixture of fruit or only one kind, if that is what you have. In this batch I used four large apricots, two medium peaches and one half cup of pitted cherries.
- You may wish to mix a 1/2 cup of sparkling wine into it before serving (Sekt, prosecco, champagne, etc.).
- I have not made this without sugar, but it is a recipe worth trying that way. Replace sugar with Stevia powder to taste, for example. It is heat resistant and has no aftertaste.
