Simple fruit compotes make luscious desserts. You can team them with ice cream or crisp cookies if you like. Think seasonally. Substitute 1 generous cup of seedless tangerine sections in the fall, or in the summer, omit the cantaloupe and substitute more berries and a few (pitted and halved) fresh cherries.

Fruit Compote in Honey Sauce
Yield: 4 to 6 servings
1/4 cup honey
1 tablespoon finely grated orange or tangerine zest -colored portion of peel
3 tablespoons orange juice
1 tablespoon orange liqueur, such as Grand Marnier or Curaçao
1 ripe cantaloupe, washed, peeled, cut into 1-inch chunks, see cook’s notes
1 cup berries, such as blueberries, blackberries or hulled quartered strawberries

Cook’s notes: In the summertime, I omit the cantaloupe and substitute more berries and some pitted and halved fresh cherries. Yum!

1. In a nonreactive container, combine honey, zest, juice and liqueur; stir to combine. Add fruit and gently toss. Cover and refrigerate up to 6 hours. For serving, divide between 4 goblets.