Compote is cooked (stewed fruit) with added sugar, water and optional spices.  The fruit can be cooked whole or cut down and almost anything can be used – apples, figs, apricots, rhubarb, berries.  For the best flavour, it’s good to use whatever seasonal fruit is available.

I have found that it is possible to use frozen fruit.  I love berries, but cannot get full-flavour, fresh ones in the UK in the winter, so by buying frozen, they retain a lot of flavour and are handy from the freezer for so many other recipes.  When you cook, they will have additional water content, so don’t add as much water, when cooking.

fruit berry compote
Fruit compote
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This recipe can be made with any frozen or fresh fruit, whole or cut down fruit, with only minimal added sugar.
Servings
10
Prep Time
<5min
Cook Time
10min
Servings
10
Prep Time
<5min
Cook Time
10min
fruit berry compote
Fruit compote
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This recipe can be made with any frozen or fresh fruit, whole or cut down fruit, with only minimal added sugar.
Servings
10
Prep Time
<5min
Cook Time
10min
Servings
10
Prep Time
<5min
Cook Time
10min
Ingredients
Servings:
Units:
Instructions
  1. Put the fruit (frozen or fresh) into a saucepan, add the sugar and water. Boil on a medium-high heat for about 10 minutes, so the mixture bubbles and the sugar is dissolved. The fruit should slightly reduce and become syrup-like.
    frozen summer berries
Recipe Notes

You can substitute any fruit for a compote, just cook down until soft, adding a little sugar to taste, if too tart.  The nutritional values are based upon a generous dessert spoon per serving.

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Nutrition Information

Amount Per Serving
Calories 15kcal
Sodium
Carbohydrates
Fibre
Sugars
Protein
0.1mg
4g
1g
2g
0.1g
0%
1%
4%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
title

Nutrition Information

Amount Per Serving
Calories 15kcal
Sodium
Carbohydrates
Fibre
Sugars
Protein
0.1mg
4g
1g
2g
0.1g
0%
1%
4%
0%
* Percent Daily Values are based on a 2000 calorie diet.
Title Text
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