Stone Fruit Compote
1 cup water 193
1/3 cup honey (with additional honey, to taste) 194
2 teaspoons pealed and chopped fresh ginger 195
5 cups ripe, yet firm Chilean stone fruit wedges: peaches, nectarines, plums, and/or pluots (with skins intact) 196
Combine water, honey and ginger in a medium saucepan over medium high heat. Bring to a simmer. Add fruit wedges, toss to coat, cover pan. Allow stone fruit to gently simmer (stirring occasionally) for about 5 minutes, or until the fruit is tender but still retains its shape.
Taste for sweetness and stir in additional honey, if you desire.
Transfer compote to a lidded container, let it cool to room temperature, then refrigerate.
Serve compote with granola and yogurt for a delightful breakfast or over vanilla ice cream for a luscious dessert.
Makes 4 cups ~ Compote is best eaten within a week.