Autumn Fruit Compote

I shall probably be drummed out of the food bloggers’ club for saying this, but I don’t have much of a sweet tooth. I mostly make cakes and desserts as presents and when we have guests. Unless it’s tarte au citron, I could eat my own body weight in that.

But I do enjoy fresh fruit and compotes like this: a delicately spiced mix of autumn fruits, it’s good on its own or with creme fraiche or ice cream as an easy pudding, can be used as the base of a fruit crumble or pie and is equally delicious spooned over yoghurt for a speedy breakfast fix. Any leftover juices can be used as the base of a smoothie or sorbet.

I used fruit from the garden but mix and match according to what you have available. Pears and quinces also work here, as do peaches and nectarines.

Autumn Fruit Compote

Image of prepping for autumn fruit compote


12-18 plums, halved and stoned

A double handful of blackberries

2 small sharp eating apples, peeled, cored and sliced

A handful of raspberries

50g sugar

1/2 cinnamon stick

1 star anise

Zest and juice of 1/2 an orange


Image of autumn fruit compote ready for the oven

Pre-heat the oven to 180C/350F/Gas Mark 4.

Put all the fruit except the raspberries into a deep oven-proof dish, scatter with the sugar and orange zest, squeeze over the orange juice and toss gently to mix.

Tuck the cinnamon and star anise into the fruit, cover tightly and cook for 30 minutes or until the fruit is cooked but not falling apart, lest your compote becomes compost.

Remove from the oven and scatter over the raspberries. Put the lid back on and allow to cool until tepid (or cold, if you prefer).

Image of compote served with ice cream

14 thoughts on “Autumn Fruit Compote

  1. I’d like to join too! This looks delicious, and the word ‘compote’ sounds so much nicer than saying ‘stewed fruit’!! We’ve got a massive glut of apples right now and this will be perfect (going to have a go at your flapjacks too with apple grated into them).

    • ‘Stewed fruit’ always reminds me of those rather depressing things my mother did with packets of dried fruit (which always seemed to be mainly prunes and tasteless pears and not half enough apricots). The club seems to be growing in leaps and bounds – what shall we call it? 🙂

  2. I have a very sweet tooth but can’t be bothered to bake anything so just scoff chocolate. I’m guessing I will be blackballed for membership then. Is this very sweet? (you’re talking to a woman who cries if she eats summer pudding; I find berries very tart).

  3. I may have a bit of a sweet tooth, Linda, but I don’t feed it. I almost never bake or prepare desserts unless I’ve guests that will take the leftovers home with them. If left here, I’ll certainly finish them off before my head hits the pillow. A compote, though, is a much better alternative and your recipe is easy enough that even I could prepare it. Looks like my guests will be going home empty-handed. Ha!

    • I’m like that with chocolates. I rarely buy them because I’m honestly not that fussed about them, but if someone brings round a box it rarely sees another day. It’s a compulsion. 🙂 And thank you, yes, this is a really simple recipe but oh so good. I really like the gentle spicing, especially with the plums. I made it again at the weekend and will be eating up the leftovers in individual trifles and with my breakfast yoghurt. It’s a multi-use dessert!

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