Spiced Pumpkin Fruit Compote

Compote, from the French tradition of gently stewing fruit in syrup, turns humble produce into a fragrant dessert. This spiced pumpkin version folds in Honeycrisp apples, pear, and maple with cinnamon and cloves for a cozy autumn finish.

Serves 4 · 15 min prep · 22 min cook

Estimate for one serving

• 210 cal
• 2g protein
• 52g carbs
• 1g fat
• 3g fiber

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Ingredients

• 1 1/2 cups fresh pumpkin puree
• 2 medium, diced Honeycrisp apples
• 1 large, diced ripe pear
• 1/3 cup dried cranberries
• 1/3 cup maple syrup
• 1 tsp orange zest
• 1/4 cup orange juice
• 1 cinnamon stick
• 3 whole cloves
• 1 tsp grated fresh ginger
• 1/2 tsp vanilla bean paste
• 1/8 tsp pinch of salt

Instructions

1. 1Dice the apples and pear into even half-inch pieces so they soften at the same rate without turning to mush.
2. 2Combine the pumpkin puree, diced fruit, dried cranberries, maple syrup, orange zest, orange juice, grated ginger, vanilla bean paste, and salt in a medium saucepan.
3. 3Drop in the cinnamon stick and whole cloves, then set the pan over medium heat.
4. 4Bring the mixture to a gentle simmer, stirring often so the pumpkin does not scorch on the bottom.
5. 5Reduce the heat to low and continue simmering uncovered for 18 to 22 minutes until the apples are tender but still hold their shape and the liquid has thickened to a glossy spoon-coating consistency.
6. 6Taste and adjust brightness with an extra squeeze of orange if needed; the spices should warm without overwhelming the fruit.
7. 7Remove and discard the cinnamon stick and cloves.
8. 8Let the compote cool slightly in the pan for 5 minutes so the flavors settle.
9. 9Spoon into small bowls or jars while still warm, or chill for a thicker no-bake topping later.
10. 10Serve over vanilla ice cream, yogurt, or simply on its own with a dusting of cinnamon for weekend brunch desserts.