Making Classic Fruit Compote
A good compote relies on the natural structure of the fruit. By controlling the heat, you highlight the distinct flavor of the base fruit while keeping the liquid bright and clear.
Match the fruit to the texture
Softer fruits like berries need very little time, while stone fruits or apples require a longer simmer to break down properly.
- heavy-bottomed saucepan
- silicone spatula
- paring knife
What goes in.
- 1 lbfresh fruit, cleaned and cut into uniform pieces
- 1/4 cupgranulated sugar
- 2 tbspwater or fruit juice
- 1 tsplemon juice
- 1 piecelemon zest strip
The simmer, not the boil
Keep the heat at a gentle bubble. A rapid boil will pulverize the fruit and cloud the syrup, whereas a steady simmer preserves the integrity of the pieces.
The method.
Combine the base
Place the fruit, sugar, liquid, and zest into the saucepan over medium-low heat.
Initiate the release
Stir gently until the sugar dissolves and the fruit begins to release its juices, which takes about 3 to 5 minutes.
Maintain the simmer
Reduce heat to low and cook until the fruit is tender when pierced with a knife but still holds its shape. This varies from 5 minutes for raspberries to 15 minutes for firm plums.
Finish and cool
Remove from the heat and stir in the lemon juice. Remove the zest strip. Let it cool in the pan; it will thicken as it sits.
Other turns to take.
Spiced Stone Fruit
Add a single star anise or a small cinnamon stick to the pan while simmering peaches or plums.
Herbal Berry
Stir in a handful of fresh mint or basil leaves immediately after removing the pan from the heat.
When it doesn't go to plan.
If using frozen fruit, do not thaw it beforehand; just add it directly to the pan and increase the initial simmer time slightly.
Taste your fruit before adding the full amount of sugar; very ripe fruit needs less.
Store in a glass jar in the refrigerator for up to five days.
The ones that keep coming up.
Should I add cornstarch to thicken it?
Avoid it. Proper compote thickens naturally through the reduction of the fruit sugars and juices. If it seems too thin, cook it for an extra few minutes on low heat.
Can I mix different types of fruit?
Yes, but group them by texture. Cook apples first, then add softer berries halfway through to ensure they finish at the same time.
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