2 Granny Smith apples, peeled cored, each cut into 8 wedges
2 ripe peaches, each cut into 8 wedges
2 T. sugar
1/4 tsp. ground cardamon
1/4 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. kosher salt
3 T. unsalted butter
1/2 cup apple cider
1 T. fresh lemon juice
- Toss apples, peaches, sugar, cardamon, cinnamon, ginger, and salt in a medium bowl.
- Heat butter in a large skilled over medium-high heat. Once the butter is melted, add fruit mixture and cook, tossing occasionally until fruit is golden brown and caramelized (5-7 minutes).
- Add cider to skilled, reduce heat to low, and bring to a simmer. Cook, stirring occasionally and adding splashes of water if liquid reduces too quickly, until juices are syrupy and fruit is tender. 15-20 minutes.
- Let cool slightly ,then stir in lemon juice.
Do Ahead: compote can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired
Filling for fruit pies, or braids or topping on ice cream.