- In a saucepan combine ¾ cup of water with the sugar, lemon juice, and lemon peel (and rum or vanilla extract if desired). Bring to a boil, then reduce the heat and add the fruit. Cook at a very low heat for 5 minutes.
- Pour the syrup in a cup. Remove the lemon rind and cool the cooked fruit for 2 hours.
- To serve the compote, arrange the fruit in a serving dish and pour a few teaspoons of syrup over the fruit. Garnish with mint leaves.
- May serve with Homemade Sour Cream.
From Flavors of Fiesta by University of Illinois Extension