We are still collecting PB&J all week at the food bank for our summer food drive!

Fall Fruit Compote

8 servings


  • 3 medium pears
  • 2 medium apples
  • 1 cup seedless grapes
  • 1 cup raisins
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1¼ cups apple juice or cider
  • ¼ cup water
  • 2 Tablespoons cornstarch


  • Rinse pears, apples, and grapes. Do not peel fruit.
  • Remove core from pears and apples. Cut fruit into 1 inch pieces.
  • In a medium pot, add pears, apples, grapes, raisins, cinnamon, and nutmeg.
  • Add apple juice and water to pot to barely cover the fruit.
  • Bring fruit and juice to a boil. Reduce heat and simmer for 10 15 minutes. Remove from heat.
  • In a colander, strain the fruit over a small bowl, reserving the liquid.
  • Return the liquid to the pot. Add cornstarch. Cook on low to thicken slightly. Remove from stove and let cool.
  • Pour thickened juice mixture over fruit and stir. Cool and serve right away. Or, store in an air tight container for up to 1 week.

Chef’s notes:

  • Use any type of apples and pears you like.
  • Try a combination of dark and golden raisins, dried cranberries, or dried cherries.
  • Enjoy alone or on top of grilled meat or fish, over low fat plain yogurt, or over oatmeal or toast.
  • For a hearty and healthy brunch, serve with whole wheat pancakes. Add a dollop of low fat plain or vanilla yogurt.

Download Recipe

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