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. —Shalala
In This Recipe
Place a strainer over a small metal bowl. Slice open the passionfruit and strain out the seeds so that only the juice is left over. Reserve in a small bowl.
Peal the skin off of the plum, take out its pit, and put the rest of it in a sauce pain.
Chop up the pears and apple, and throw them in the sauce pan along with all of the granulated sugar and the passionfruit juice.
Bring to a boil on medium and let it cook for 10-20 minutes. It should become really watery at first, and then after 10 minutes you will see it thicken. At this point you can either wait (I like mine thicker) or take it off the stove.
Place everything in a food processor and whir it around until it is smooth (should not be more than a few pulses). Let cool.
Enjoy! Use as a topping on ice cream, on top of toast, or as a replacement for sugar in your next batch of ice cream to add a fruit element.