For the compote, I deferred to my friend Amy, the mastermind behind
Lemon Bird Preserves. She’s a huge Francophile like me, and is a French-style preserves master. Here’s the condiment she concocted, which I then paired with the pillowy Le Cornilly. This cheese’s hay notes were rather pronounced when I tasted it on its own, but the compote highlighted the cheese’s milky qualities. It would pair well with other cheeses also! Go ahead, make it and play around with your own pairings!
Store your compote in an airtight container in the refrigerator. This recipe wasn’t tested for canning, so I can’t speak to that. However, it’s best to consume it within 90 days.