Fruit is delivered to our office on a weekly basis, and every Friday I always end up with an overabundance of ripe, ready-to-be-cooked fruit. Throwing it away was becoming such a waste, so on Friday I grabbed a couple of the ones that weren't going to make it through the weekend and put them together to create a beautiful, seasonal compote. This can be used as a delectable topping for your vanilla bean ice cream, or a jam (though it will expire quickly). I am even considering using this batch as a substitue for granulated sugar in my vanilla bean ice cream recipe to punch it up with fruit.

Share: