Apple and Peach Compôte

When apple season hits but peaches still linger at the market, it's time for a standout condiment to round out a main course or dessert.

2 Granny Smith apples, peeled, cored, each cut into 8 wedges
2 ripe peaches, each cut into 8 wedges
2 Tbsp. sugar
¼ tsp. ground cardamom
¼ tsp. ground cinnamon
¼ tsp. ground ginger
¼ tsp. kosher salt
3 Tbsp. unsalted butter
½ cup apple cider
1 Tbsp. lemon juice, freshly squeezed

Toss apples, peaches, sugar, cardamom, cinnamon, ginger, and salt in a medium bowl. Heat butter in a large skillet over medium-high. Once butter is melted, add fruit mixture and cook, tossing occasionally, until fruit is golden brown and caramelized, 5-7 minutes.

Add cider to skillet, 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.

Makes 4 servings.

Make Ahead: Compôte can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired.