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I love a simple recipe for our lazy, hazy summer days. This is from Jessica Harper whose blog I have just discovered, thecrabbycook.com. It's her Labor Day Fruit Compote, but I think it's perfect for any day! And it will take very little labor on your part!
FRUIT COMPOTE
2 cups blueberries
2 nectarines, peeled and cut into 1/2-inch chunks
1/2 cup cherries, pitted and halved
2 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon grated orange zest
1/2 cup raspberries
Place blueberries, nectarines and cherries in a small saucepan. Add the sugar, lemon juice, orange zest and 2 tablespoons of water.
Bring the mixture to a simmer over medium heat. Reduce the heat and let the mixture simmer until it starts to thicken and the fruit is tender, about 8 minutes. Stir in the raspberries and turn off the heat.
Allow the mixture to cool for 10 minutes. Serve warm, over vanilla ice cream. Can also be cooled and served chilled, or room temperature, over meringues with whipped cream.
Jessica also suggests adding a teaspoon or two of Grand Marnier or Framboise.
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