Peppered Leopard  

Mixed Fruit Compote

Difficulty Level: Medium

You can make this yummy treat the night before you plan to serve it!

Equipment: Dry measuring cups, measuring spoons, medium saucepan, paring knife, slotted spoon, large stirring spoon, wire whisk, airtight serving bowl with lid (or plastic wrap), small bowls for serving.



2 lb. mixed summer fruits in season or frozen without sugar,
   such as pitted cherries, stemmed strawberries,
   raspberries, blackberries, apricots, peaches or nectarines
3/4 cup sugar
1-1/2 cups
1/4 tsp. cinnamon
1 tablespoon cornstarch
2 tablespoons water
1 small container fruit-flavored yogurt for topping


Combine the sugar and 1-1/2 cups water in a medium-sized saucepan. Stir until the sugar dissolves, and then bring the liquid to a boil over medium heat to make the sugar syrup. (Be careful: it's very hot! Don't let it touch you or boil over the pan.)

Cut the larger fruits into slices, and leave the berries whole. When the sugar syrup is ready, add the fruits and cinnamon to the pan, and lower the heat so that the mixture simmers (just barely boils). Cook slowly for 3 minutes. Then using a slotted spoon, transfer the fruit to a serving bowl. Allow the liquid to continue to simmer.

In a small bowl, stir together the cornstarch and the remaining 2 tablespoons water. Whisk it into the simmering liquid, and stir constantly until the liquid is clear and has thickened slightly, 2-3 minutes. Remove from heat, and cool for 15 minutes. Pour over fruit.

Cover and chill well in an airtight bowl. Refrigerate, and when ready to serve, spoon the fruit into small bowls, and top with a small dollop of fruit-flavored yogurt.


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