A compote is a mixture of fruit usually cut up in large pieces. It is cooked low and slow with sugar or a syrup until the fruit has softened to an awesome tasting sauce. You can use fresh or frozen fruit cut up or whole. Compote are usually used right away and not stored like a jam or preserve. You can call it a fruit chunky fruit syrup. It is delicious over a variety of dishes. Fruit compote can be drizzled over Biscuits, pancakes, waffles, ice cream, and the list can go on and on.
Suggestion Recipes:
Did You Know
The name compote is derived from the Latin word compositus, which means mixture. In the late medieval England compote was served at the beginning of the last course of a meal or sometimes second out of three courses. Often times it would be served along side creamy potage (thick soup) During the Renaissance, it was served at the end of dinner chilled.
Frequently Asked Questions
What is the difference in a compote and a jam?
Compote is not as thick as a jam. A compote is cut up fruit in a syrup usually serve right away, a jam is more uniform with even consistency and spreadable. Jam is designed to last in the refrigerator. You typically use compote fairly quickly.
How long can you keep fruit compote?
A fruit compote can be store in the refrigerator in an airtight container up to 2 weeks. It's not designed to canned or preserve but if you have left over fruit compote I have stored it in the freezer and use it the next day or two in my smoothie.
Can I thicken fruit compote?
Fruit compote can be a thicker consistency by creating a slurry with corn starch and water. Allow the slurry to thicken the sauce and serve.
Ingredients Fruit Compote
1 lb. blueberries fresh or frozen
2-4 tbsp of granulated sugar
1/2 tsp cinnamon
1/2 tsp cinnamon
2 tsp lemon juice
Let's Cook!
Add blueberries to a medium sauce pan over medium to high heat.
Add granulated white sugar stirring frequently until sugar dissolve and blueberries begin to thicken.
Add in ginger and cinnamon at the end so it doesn't cook off but is bright and warm in the compote.
Add in the lemon juice. The compote will thicken as it cools.
*Optional- You can create a slurry if you desire a thicker sauce. 1:2 ratio 1 tbsp of cornstarch and 2 tbsp water.
Bon Appetit, ENJOY!
Comentarios