Is it your first time to hear about “compote”? Wondering what it is?
This dessert originated from medieval Europe and is made with either whole or slices of fruits in sugar syrup. The syrup can also be seasoned with various spices or ingredients, such as cinnamon sticks or powder, vanilla, cloves, grated coconut, as well as orange or lemon peel. You have the option to serve it warm or cold. Plus, it could serve as a side dish or a delightful dessert, especially when dolloped with whipped topping. Coconut yogurt and oatmeal would be good, too.
Back in the day, it was used to be served chilled at the end of dinner. Due to its simplicity and affordable ingredients, it actually became the staple food of the Jews in Europe. When it comes to the French, though, the term “compote” refers to unsweetened fruit puree.
Nowadays, compote is popular in many places. And like what we have said earlier, whipped cream would be a good addition to it and so do vanilla and cinnamon.
One great example of compote is the combination of apple and rhubarb. The latter is actually the star of the recipe, but its somewhat sour taste is balanced by sweet apples.
This “fruit sauce” made with fresh or frozen whole fruits or slices would come as a surprisingly savory dessert. Just top it with ice cream, yogurt, or other delights, and that would give you an excellent dessert!
2 c. rhubarb (sliced about an inch thick)
1 c. apple (cubed and peeled)
1 cinnamon stick
1 tsp. orange rind (grated)
1/4 c. fresh orange juice
1/2 c. sugar
- Combine rhubarb, sugar, grated orange rind, orange juice, and cinnamon stick in a saucepan over medium-high heat. Bring to a boil.
- Reduce heat and simmer for 2 to 3 minutes then add apples. Cook for another 2 minutes. Stir gently until the fruit is tender.
- Remove from heat and let cool. Discard cinnamon stick.
- Top with your choice of toppings and serve.
This recipe can be mixed with peeled and cubed pear as well. Add it after you do the apple.
There you go with a very simple dessert that would surely tickle your tastebuds. It is fresh, sweet, and saucy. Plus, it can be made in as fast as 20 minutes. You can also make it ahead of time and just warm it up real quick right after dinner. But like what we have said earlier, it can also be consumed cold, especially if you intend to add yogurt or ice cream in it. You can never go wrong with this compote recipe!
Is It the Same as Jam or Jelly?
No, it’s not. Compote isn’t as thick as jam or jelly. Plus, it is not meant to be stored for a long time. The longest time that you can store it in the fridge would probably be up to 2 weeks. But if I were you, I highly suggest you consume it as soon as possible. Well, that should not be hard to do since Apple Rhubarb compote is really delicious! 🙂