Recipe courtesy of Audra Wolfe at dorisandjillycook.com
2 lbs peaches
1 lb cherries
Approximate 1 cup dried apples, cut in to small pieces
2 cups sugar
- Peel the peaches by dipping them briefly in boiling water. Slip off the skins and cut them into slices or large chunks. Pit the cherries.
- Throw everything in a pot and bring to a boil. You don’t want to cook it too long—just long enough that only some of the fruit breaks down and you get a nice, fruity syrup. This took about 20 minutes.
- Meanwhile, if you plan to can the compote, sterilize some jars (mine made 4 pints) and heat up some lids. Process in a boiling water bath for 10 minutes. You can freeze, if you prefer.