If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.Add more sugar to taste at any point during cooking if needed.
Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.
Use fresh or frozen fruit. Frozen fruit will need to be cooked a little longer (about 2 minutes more).
Your fruit compote will thicken as it cools – add a splash of water, orange or apple juice to loosen the mixture if you like.
The amount of sugar needed depends on the kind of fruit you use as well as personal preference. So adjust the amount to your liking.
You can use a potato masher to break up larger pieces of fruit after the compote has cooked.
Keep in a jar, refrigerated, for up to a week. Cool completely before refrigerating.