Made compote with overripe fruit

Had some plums and a nectarine that didn’t get eaten thru the week, so I made a compote with it.

I have used this for berries, rhubarb and berries, plums, peaches, and apples.

I use my compote over vanilla ice cream, plain Greek yogurt, use inside puff pastries and make turnovers, filling for a fruit baked crisp (think like an apple crisp pie)

It’s easy to freeze for later as well.

I don’t really follow specific measurements, it depends on how much fruit I am using.
But the ingredients are water, sugar, cinnamon, nutmeg, pinch salt and whatever fruit you have that you want to use.

For this batch I used

1 cup water (can add more if you want more liquid or you can boil down longer to make more thick)

1/4 sugar (can add more or less on your level of sweet)

1/2 tsp cinnamon
1/8 tsp nutmeg
Pinch salt
Diced fruit (I didn’t measure this but approx maybe 3 cups)

Cut up fruit into chunks. They will mostly go to mush as it boils, so if all too small it will be more purée like. (Cool if that’s what you want)

In sauce pan add water, sugar and salt.

Heat over medium heat. Stir and dissolve sugar fully.

Add cut up fruit and stir, turn up heat just a tad higher to get it to boil slightly. Keep watch and stir as needed.

Once fruit starts to break down I stir in the cinnamon and nutmeg and let it slow boil further until I like the consistency.

Let cool and then place in a glass container to store in fridge to store when ready to use.
Can be served hot or cold.