Fruktkompotter

Fruktkompotter, or fruit compotes, are a simple dessert or accompaniment in which fruit is gently simmered in a light sugar syrup until tender. Unlike jam, the fruit in a compote remains largely intact and the liquid stays thin, forming a fruity sauce. The term is used in several Nordic and Central European cuisines, with regional variations in fruit choices and spice blends.

Common fruits include apples, pears, berries, plums, peaches, and apricots. A basic fruktkompott is made by combining fruit with sugar, a small amount of water or juice, and often citrus zest or juice. Spices such as cinnamon, vanilla, or a pinch of cloves may be added; wine or liqueur is sometimes used for depth. The mixture is simmered gently until the fruit is just tender, then cooled to the desired serving temperature. Some versions are thickened slightly with starch or reduced to a syrup.

In Nordic and Central European kitchens, fruktkompotter are served as dessert with cream or ice cream, or as a topping for pancakes, puddings, or yogurt. They can be served warm or cold, depending on preference. Regional variations differ in fruit choices and spice profiles; some recipes incorporate dried fruit or berry juices for added sweetness and aroma.

Fruktkompotter can be stored refrigerated for several days and frozen for longer storage. The technique of stewing fruit for dessert is an ancient method used to preserve seasonally available fruit and provide a ready-to-eat dish when fresh fruit is scarce.