Winter Fruit Compote Yogurt

I threw this together on a Sunday morning when the farmers market had given me too many pears and I needed to use them before they turned. The kitchen smelled like a holiday candle within minutes. Now its my go-to whenever I want something sweet that doesnt feel like dessert.

I made this for a brunch once and someone asked if Id been simmering potpourri on the stove. The star anise does that. It also tastes way fancier than the effort it actually takes.

Ingredients

• Apples: Use any variety you like but firmer apples like Granny Smith or Honeycrisp hold their shape better during cooking.
• Pears: Bosc or Anjou pears work beautifully because they soften without turning to mush.
• Dried apricots: These add a subtle tang and chewy texture that balances the sweetness of the other fruits.
• Dried figs: They break down slightly and thicken the syrup naturally so dont skip them.
• Dried cranberries or raisins: Cranberries add tartness while raisins bring deeper sweetness, use whichever you have.
• Orange juice: Freshly squeezed is lovely but store bought works perfectly fine and saves time.
• Honey or maple syrup: Honey gives floral warmth, maple syrup adds a hint of caramel, both are delicious.
• Cinnamon stick: A whole stick infuses the compote gently without overpowering it like ground cinnamon can.
• Star anise: This is what makes the compote smell like magic, just two pods is all you need.
• Lemon zest: A strip of zest brightens everything and keeps the compote from tasting too heavy.
• Greek yogurt: The thick creamy texture contrasts perfectly with the warm syrupy fruit.
• Toasted nuts: Optional but pistachios add color and walnuts add crunch, either way toast them first.

Instructions

Combine the fruit and aromatics:

Put the apples, pears, dried fruits, orange juice, honey, cinnamon stick, star anise, and lemon zest into a medium saucepan. Stir it all together so the fruit gets coated in the liquid.

Simmer gently:

Bring everything to a gentle simmer over medium heat, stirring occasionally so nothing sticks to the bottom. You should start smelling the cinnamon and star anise right away.

Cook low and slow:

Turn the heat down to low, cover the pan, and let it cook for 15 to 20 minutes. The fruit should be tender and the liquid should thicken into a light syrup.

Remove aromatics and cool:

Take the pan off the heat and fish out the cinnamon stick, star anise, and lemon zest. Let the compote cool for a few minutes so it doesnt melt the yogurt instantly.

Assemble and serve:

Spoon Greek yogurt into bowls and top with the compote while its still warm or at room temperature. Sprinkle toasted nuts on top if youre using them and serve right away.

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The first time I made this I ate it warm out of the pot standing at the stove. My partner walked in and said it smelled like Christmas morning. Thats when I knew it was a keeper.

How to Store and Reheat

The compote keeps in an airtight container in the fridge for up to four days and honestly it tastes even better the next day once the flavors have melded. You can reheat it gently on the stove or in the microwave or just spoon it cold over yogurt for a quick breakfast.

Swaps and Substitutions

If you dont have star anise use a pinch of ground cardamom or a few cloves instead. For a vegan version swap the Greek yogurt for coconut or almond yogurt and use maple syrup instead of honey. Dried prunes or dates work beautifully in place of figs or apricots.

Serving Suggestions

This is delicious for breakfast but it also works as a light dessert after a heavy meal. You can layer it with granola for a parfait or spoon it over oatmeal or pancakes. I have even served it alongside roast pork and it was surprisingly good.

• Try it over vanilla ice cream for an easy elevated dessert.
• Add a splash of brandy or rum to the compote while its simmering for an adult version.
• Double the batch and give jars of it as gifts during the holidays.

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This recipe feels like a warm hug in a bowl and it comes together so easily you will wonder why you ever bought compote from a store. Make it once and it will become part of your winter routine.

Recipe Questions & Answers

→ Can I use fresh fruit instead of dried?

Yes, fresh fruit can be used, though drying concentrates sweetness and flavor. Adjust cooking time if using only fresh fruit to avoid over-softening.

→ How do the spices enhance the dish?

Cinnamon and star anise add warm, aromatic notes that complement the natural sweetness of the fruits, while lemon zest provides a bright, citrusy contrast.

→ Is it possible to make this vegan?

Absolutely. Substitute honey with maple syrup and use a plant-based yogurt alternative to maintain creaminess without dairy.

→ Can I prepare the compote ahead of time?

Yes, the compote can be made in advance and refrigerated for up to 4 days, making it convenient to serve either warmed or chilled.

→ What kind of nuts work best as toppings?

Toasted pistachios or walnuts are excellent choices, adding a crunchy texture and nutty flavor that pairs well with the creamy yogurt and sweet compote.

→ How can I adjust sweetness?

You can modify sweetness by varying honey or maple syrup amounts or by selecting sweeter or tarter fruits according to your preference.