Apple Peach Compote

Cut up the fruit. You can leave the skin on. It’s better for you.

Start with a thick bottomed pot on medium-high heat. Pour in the brown sugar and spread it over the bottom of the pot. Using a WOODEN spoon (or any heatproof spoon), stir the brown sugar. It will melt, but do not allow it to caramelize or burn. Take the pot off the heat momentarily and quickly add in the fruit, followed by the wine. It is going to be hot with lots of steam, so be careful.

Put the pot back on the stove, over medium heat, stirring occasionally. Let simmer for about 45 minutes; you will see the juice slowly turn into a glaze and then eventually there won’t be anything but a sweet glazy compote.

This can be serve hot or cold, and in various ways: with pork chops, chicken, or even with salty brie on French bread. However you eat it, enjoy!