Peel the kiwis and chop them roughly, then add the rest to a pot with the sugar and lemon juice. Add any kiwi juice from the cutting board into the pan.
Turn the heat to medium, stir the pot well and bring it to the boil. Reduce the heat and simmer for 5 minutes.
Mash slightly with a fork to break up some of the kiwi pieces.
It’s ready to use immediately, or store in the fridge in a lidded container for up to 1 week.
Notes
If using golden kiwi or ones that are slightly underripe, cook them a bit longer so they have a chance to develop more of a sweet flavor.
To change up the sweetness, try using brown sugar, coconut sugar, maple syrup, or honey instead of white granulated sugar.
If you enjoy a compote that has a bit more syrup, add water until you reach your desired consistency.