On my recent visit to Shimla I picked up boxes of seasonal produce like Nectarines, Cherries, Apricots etc. The fruits got devoured in no time but I managed to save a box of Nectarines to make a chunky compote and a fruit filled vanilla sponge cake.
Sweet and delicious, Nectarines are low cal and packed with antioxidants, minerals and vitamins.
Enjoy this simple recipe of chunky Nectarine Compote with grilled chicken / fish, as a fruit spread on toasts or just spooned over plain yogurt or ice cream.
2 Cup coarsely chopped Nectarines
1 tablespoon Honey (Less honey will keep the sweet n sour flavor of fruit intact)
1 teaspoon Salted Butter
Lemon zests (1/2 a teaspoon)
1/2 inch Cinnamon stick
1-2 All Spice Berries
1 Star Anise
2-3 Black Peppercorns
1/2 inch Grated Ginger
Take ripe Nectarines that yields to the slight pressure when touched. Prefer firm fruits which are not bruised and have reddish-orange background.
Wash and chop them coarsely. (remove the stone but don’t peel the skin)
In a thick saucepan add the salted butter and melt it on low flame till it bubbles. (watch out that it doesn’t turn brown)
Now mix the spices, fruit, honey and add to the pan.
Add enough water to cover the fruit.
Cook the mixture over medium high flame.
Cook till the fruit is soft
Once the fruit is soft remove the saucepan from heat and let it come to room temperature.
Transfer to a glass jar or a bowl.
Keep it air tight once it cools completely.
You can keep it in fridge for at lease two weeks.
psst.. I added two tablespoons of plum wine to the ready mixture at the end and stirred it in gently. Lip Smacking .. 😀
You can use all the seasonal stone-fruits like peaches, plum, nectarines for this compote to make it more flavorful.
For some more fun you can add Bourbon instead of water or even a little Brandy. Get creative and serve it chilled.