Peach, Nectarine, and Plum Compote with Thyme, Honey and Ginger

By: Marge Perry & David Bonom

  • Yield: 4 cups
  • Course: Dessert



  • 1 cup water
  • 1/2 cup honey
  • 1/2 cup sugar
  • 2 tablespoons raspberry red wine vinegar
  • 6 quarter-sized slices unpeeled ginger
  • 3 sprigs fresh thyme
  • 2 peaches , pitted and sliced into 8 wedges
  • 2 nectarines, pitted and sliced into 8 wedges
  • 2 plums, pitted and sliced into 8 wedges



  1. Combine the water, honey, sugar, vinegar, ginger, and thyme in a 3-quart saucepan and bring to a simmer over medium heat, stirring until sugar dissolves. Simmer until slightly syrupy, about 15 to 16 minutes. Remove the ginger slices and thyme, stir in the fruit and return to a simmer. Cook, stirring occasionally, until the fruit is just fork tender, but still a little resistant in the center, 4 to 5 minutes. Remove from the heat and let fruit cool in the liquid for 5 minutes. (It will soften a little more as it sits.)
  2. Use a slotted spoon to transfer the fruit to a bowl. Return the saucepan with the liquid to the stove and bring to a simmer over medium heat. Cook until the liquid thickens to the consistency of syrup, 3 to 4 minutes. Pour liquid over the fruit and serve warm or refrigerate until ready to use.