compota

Compota is a dish made from fruit that is simmered with sugar and a small amount of liquid, resulting in a thick, often chunky sauce or purée. The term is used in several languages, including Spanish and Portuguese (compota) and English (compote), to describe a method of preserving and presenting fruit in a softened, sweetened form. It can be served as a dessert, a side dish, or an ingredient in other preparations.

Preparation typically involves peeling or coring the fruit, chopping or leaving it in larger pieces, and cooking it gently with sugar and a liquid such as water, juice, or wine. The fruit is simmered until soft and the mixture thickens. Optional additions include lemon juice for brightness, cinnamon or vanilla for aroma, and starch or pectin to achieve a smoother purée. Variations range from smooth, spoonable purées to chunky, sauce-like preparations.

Common varieties include apple compote, quince compote, plum compote, and berry compotes. Compota can be served warm or cold, and it is often paired with yogurt, ice cream, pancakes, or cheese. In some culinary traditions, it is used as a filling for pastries or as a sauce for meats.

Storage and preservation notes: refrigerated compota generally keeps for several days, and it can be frozen for longer storage. Canning in syrup is another method in which compote can be preserved for extended periods. Nutritionally, compotas are primarily fruit-based and contain natural sugars; sugar-free or reduced-sugar versions can be prepared.