Mixed Fruit Compote (2024)

FAQs

What is a mixed fruit compote? ›

Compote is a type of fruit spread made from whole fruit or chunks of fruit combined with sugar syrup. It is slowly cooked to create its signature flavor. Bakers can season compotes with spices or a dash of liquor, and other recipes call for thickeners like powdered pectin to thicken the mixture.

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

Compote is fresh, saucy and sweet, and ready in as little as 15 minutes. You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can't go wrong.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

The word compote is French for “mixture.” A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup.

If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin. Simply simmering the fruit for longer with sugar also helps to boil off the extra juice.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Bonne Maman Cherry Compote 385G - Tesco Groceries.

Each serving provides: An excellent source of vitamin C, and a good source of fiber, potassium and vitamin B6.

What is the difference between stewed fruit and fruit compote? ›

The fact of the matter is, however, that there is really no difference between the two. A compôte (almost literally) boils down to some pieces of fruit stewed in syrup. What that means is that, apart from the fruit itself, there was some water and sugar involved.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose.

Abilities and Powers

Compote possesses a strong will, being able to withstand Big Mom's Haoshoku Haki and remain conscious from her loud screams.

Storage & freezing

Store in a sealed container or jar in the fridge for up to 2 weeks. Fruit compote can also be frozen for up to 3 months. Defrost in the fridge overnight before using. Serve cold, or warm gently in a small pan on the stove or in a microwave.

Is apple compote the same as apple sauce? Apple compote and applesauce are two different dishes. The shape and texture of the apples are retained in apple compote and no additional water should be added. In applesauce the apples are cooked with water, sugar, and seasonings and then pureed.