An easy-peasy recipe for fruit compote: Just dice a cup or so of your favorite fruit into a saucepan, add a tablespoon of honey, a pinch of salt, and simmer until the fruit is the mixture is bubbling gently. Taste test for your desired sweetness about half way through and add a bit more if desired.
Honey is much better at enhancing the natural sweetness of fruit than refined sugar, I think. While nice and warm, the compote is perfect on English muffins, French toast, pancakes, waffles, beignets, ect. And, if you cook it down enough and refrigerate it, you can even use it instead of packaged jams and jellies on PB&J sandwiches or toast. It’s never lasted more than a couple of days in my house, but I’m sure it would keep a couple of weeks in the fridge.
Sounds heavenly but for someone else ... never been a fan of sweet compotes, jams and jellies. The only jam I can somewhat tolerate is raspberry jam because it has a lots of texture and is a bit tart ... I'll just put it in my tea I think. I wonder also if the honey can't be cooked to a high temperature because that would denature the proteins that help with the allergies.
An easy-peasy recipe for fruit compote: Just dice a cup or so of your favorite fruit into a saucepan, add a tablespoon of honey, a pinch of salt, and simmer until the fruit is the mixture is bubbling gently. Taste test for your desired sweetness about half way through and add a bit more if desired.
Honey is much better at enhancing the natural sweetness of fruit than refined sugar, I think. While nice and warm, the compote is perfect on English muffins, French toast, pancakes, waffles, beignets, ect. And, if you cook it down enough and refrigerate it, you can even use it instead of packaged jams and jellies on PB&J sandwiches or toast. It’s never lasted more than a couple of days in my house, but I’m sure it would keep a couple of weeks in the fridge.
Sounds heavenly but for someone else ... never been a fan of sweet compotes, jams and jellies. The only jam I can somewhat tolerate is raspberry jam because it has a lots of texture and is a bit tart ... I'll just put it in my tea I think. I wonder also if the honey can't be cooked to a high temperature because that would denature the proteins that help with the allergies.
IDK if heat does that to the honey