Making Fruit Compote
This is the most direct way to preserve the identity of seasonal fruit. Unlike jam, which relies on a set, compote is loose and fluid, meant to be spooned over yogurt, grain bowls, or served alongside savory roasted meats.
Balance the sugar against the ripeness of your fruit.
If your fruit is peak-season sweet, use less sugar. If it is firm or slightly tart, add a little more to coax out the syrup.
- heavy-bottomed saucepan
- silicone spatula
- paring knife
What goes in.
- 1 lbstone fruit, berries, or apples, cut into 1-inch chunks
- 1/4 cupgranulated sugar
- 2 tbspwater, fruit juice, or wine
- 1 tsplemon juice
- optionalvanilla bean, cinnamon stick, or a strip of orange peel
Monitoring the reduction
Dip a metal spoon into the liquid. If the syrup clings to the back of the spoon without running off like water, it is finished.
The method.
Combine
Place the fruit, sugar, and liquid into your saucepan. Add your aromatics like cinnamon or vanilla here.
Simmer
Turn the heat to medium-low. Let the fruit soften gradually, stirring occasionally. Avoid aggressive boiling, which will turn your fruit into mush.
Adjust
Once the fruit is tender and the liquid has thickened, stir in the lemon juice to brighten the flavor.
Cool
Remove from heat and let it sit. The sauce will continue to thicken slightly as it cools to room temperature.
Other turns to take.
Spiced Stone Fruit
Use plums or peaches with a star anise pod for an earthy finish.
Berry Balsamic
Add a teaspoon of aged balsamic vinegar to strawberries or raspberries.
When it doesn't go to plan.
Cut firmer fruits like apples or pears smaller than soft fruits like peaches so they finish cooking at the same time.
If the liquid is too thin after the fruit is cooked, remove the fruit with a slotted spoon and boil the syrup rapidly for two minutes before returning the fruit.
Store in a glass jar in the refrigerator for up to one week.
The ones that keep coming up.
Should I peel the fruit?
Usually, no. The skins provide color and texture to the final compote. Only peel if the skin is thick or bitter, like with some varieties of nectarines or large pears.
Can I use frozen fruit?
Yes. Add it directly to the pan without thawing, but increase the initial cooking time by five minutes to account for the extra water release.
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