Bring the sugar, water and lemon zest to a boil over high heat. Simmer for five minutes. This will extract flavor from the peel, dissolve the sugar and make a syrup. Add the fruit and continue to cook for about five minutes, until just tender. Remove the fruit from the juice and set aside. Discard the lemon zest.

Reheat the juice over medium-high heat for about five minutes, until it becomes syrupy. Pour the syrup over the cooked fruit. Serve warm.

Serving suggestion: Serve over Buttermilk Griddle Cakes for a weekend breakfast or swirl into low-fat yogurt for a healthy snack.

For safekeeping, cool the compote. Refrigerate up to five days. Tastes wonderful topped with a sprinkling of brown sugar (or brown Sugar Twin), and a dollop of fat-free Cool Whip!