- 2 Granny Smith apples, peeled, cored, each cut into 8 wedges
- 2 ripe peaches, each cut into 8 wedges
- 2 tablespoons sugar
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1/2 cup apple cider
- 1 tablespoon fresh lemon juice
- 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.
- Compote can be made 3 days ahead. Let cool; cover and chill. Gently reheat before serving, if desired.