Combo compote: Enjoy summer fruit favorites without turning on the oven

Apricots and cherries are both early summer treasures – and a naturally perfect combo. Put them together in this easy compote that doubles as a tangy, fruity sauce.

Instead of baking in the oven (and heating up the house), the fruit simmers in syrup on top of the stove. Simmer until very soft or just barely cooked, whatever your preference.

This recipe is very flexible. Use all apricots or all cherries or a mixture of both. (For this version, I used 6 apricots and 18 cherries to make up the 1 pound of fruit.)

Dried cranberries or raisins add some chewy texture plus more bites of sweetness, contrasting with the natural tartness of the cherries and apricots. The dash of salt also helps accent the syrup’s sweetness, making it taste just a little bit sweeter.

Instead of typical vanilla, almond extract is a great complement to the stone fruit. (They’re all from the same family.)

Besides flexibility in ingredients, this fruity mixture is versatile in the ways it can be enjoyed. Warm or cold, use it to top vanilla ice cream, plain cake or yogurt. Or top the compote with a dollop of whipped cream or some crunchy granola (or both).

Naturally tangy, apricot-cherry compote also can be used as an accompaniment to savory entrees such as grilled chicken or pork.

This compote can be made in advance and stored, covered, in the refrigerator. It also freezes well, so you can enjoy a taste of early summer all year long.

Easy apricot-cherry compote

Makes 4 to 6 servings

Ingredients:

½ cup granulated sugar

½ cup water

½ cup pureed apricots and/or cherries

2 tablespoons lemon juice

Dash of salt

1 pound apricots and/or cherries, pitted and sliced (about 3 cups)

2 tablespoons dried cranberries or raisins

½ teaspoon almond extract

Instructions:

In a large heavy saucepan, combine sugar and water. Over medium heat, bring mixture to a boil. Boil 1 minute. Stir in pureed apricots and/or cherries, lemon juice and a dash of salt. Cook 1 minute more.

Remove from heat and strain syrup through a sieve to remove excess pulp. Return syrup to pan.

Add prepared apricots and/or cherries and dried cranberries or raisins. Simmer over medium heat, stirring occasionally, until fruit begins to soften, about 2 to 3 minutes. Cook a few minutes longer for softer fruit, if desired.

Remove pan from heat and stir in almond extract.

Serve warm or cold.