Making Fruit Compote
This is a versatile method for preserving the essence of seasonal fruit, whether you are using fresh berries, pitted stone fruit, or chopped apples. It relies on the balance between the water released by the fruit and the added sugar to create a syrup that coats the back of a spoon.
Watch the sugar carefully
The amount of sugar depends entirely on the ripeness and natural sweetness of your fruit. Add half of what the recipe calls for first, then taste after the fruit has begun to break down.
- heavy-bottomed saucepan
- silicone spatula
- paring knife
What goes in.
- 1 lbfruit (strawberries, peaches, or plums), cut into uniform pieces
- 1/4 cupgranulated sugar
- 2 tbspwater or fruit juice
- 1 tsplemon juice
Managing the syrup
Simmer the mixture over medium-low heat. The goal is to evaporate enough liquid so the syrup coats your spatula, rather than running off like water.
The method.
Combine the ingredients
Place the fruit, sugar, water, and lemon juice in your saucepan over medium heat.
Bring to a gentle simmer
Do not stir vigorously. Let the fruit release its juices into the sugar. Once bubbles appear, lower the heat to medium-low.
Simmer until thickened
Cook for 10 to 15 minutes, stirring occasionally. The compote is ready when the liquid is syrupy and the fruit is tender but not pulverized into a puree.
Cool and serve
Remove from the heat immediately. It will continue to thicken as it cools in the pan.
Other turns to take.
Spiced
Add a cinnamon stick or a split vanilla bean during the simmer.
Herbed
Steep a sprig of rosemary or thyme in the syrup while it cools.
When it doesn't go to plan.
If using frozen fruit, skip the added water; the fruit will release more than enough liquid on its own.
Cut stone fruit into consistent half-inch wedges so they cook at the same rate.
Store in a glass jar in the refrigerator for up to one week.
The ones that keep coming up.
How do I know if it is sweet enough?
Taste the syrup once the sugar has dissolved. If it is too tart, add sugar one teaspoon at a time.
Can I use honey instead of sugar?
Yes, but add it near the end of the cooking process to avoid scorching.
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