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Simple Stone Fruit Compote

Simple Stone Fruit Compote

Image credit to: Chris McIntosh for Boston Organics


  • 4 medium to large ripe stone fruits (peaches, nectarines, plums), about 3 cups when sliced
  • 1/4 cup sugar
  • 2 pinches sea salt
  • 1/2 small lemon, juiced
  • 1/4-1/2 tsp ground cardamom (optional)


1. Wash fruit and trim off any sections that are badly bruised. Minorly bruised fruit will be just fine! Pit and slice.

2. Place all ingredients in a non-reactive (stainless steel, ceramic, or glass) sauce pan, cover, and bring to a boil (5-7 minutes). Lower heat until fruit is just at a simmer, and cook another 10 minutes, until fruit begins to break down and mixture starts to thicken.

3. Remove from heat, transfer to glass jars, and let cool. Serve with cheeses, nut butters, on buttered toast, or with yogurt, oatmeal and other breakfast treats.

Adapted from Sonima

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