Mango Fandango Compote

Combine the halved peaches, chunked pears, halved plums, and chunked mangos in a heavy-bottomed saucepan or large skillet.

Pour the water over the fruit mixture and stir gently to combine.

Add the currant jelly to the fruit mixture and stir until the jelly begins to dissolve and coat the fruit.

Place the saucepan over medium heat and bring the compote to a gentle simmer, stirring occasionally.

Continue simmering for 5 minutes, stirring frequently, until the fruit begins to soften and the jelly has fully dissolved into a glossy sauce.

Remove from heat and allow the compote to cool slightly before serving, or transfer to a serving dish and refrigerate until ready to serve.