Adorn Your Breakfast with Fruit Compote

IF YOU’RE LOOKING to fancify your post-long-run pancakes this weekend, try making this fruit compote. The compote is simple and delicious. And, you can make it ahead of time, with just about any fruit you have on hand. Just refrigerate, then reheat when you’re ready to serve.

Fruit Compote
Recipe from Bo’s Kitchen & Bar Room in New York City

What you’ll need:
2 cups fruit (I used peaches, but apples, plums, pears, and cranberries all work)
½ cup sugar
100 ml red wine (between a third and a half cup)
pinch cinnamon
peel from half an orange
juice from one lemon

How to make it:
1. Halve and pit the fruit (if using pitted fruit). Slice and toss with the sugar.
2. Caramelize the sugared fruit over medium heat in a sauce pan. Then, pour over the red wine to deglaze. Reduce heat and simmer to reduce by half.
3. Stir in cinnamon and orange peel, and simmer for 8-10 more minutes.
4. Remove orange peel and add lemon juice to taste


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