compotes

Compote is a dessert or sauce consisting of fruit that has been gently cooked in sugar syrup, often with a small amount of juice, wine, or aromatics. The fruit is typically left in chunks and served cold or at room temperature, though it can also be enjoyed warm. It is distinguished from jams and jellies by its looser texture and minimal thickening.

Preparation generally involves simmering firm fruit with sugar and a liquid until tender but still intact. Flavorings such as lemon zest, vanilla, cinnamon, or cloves are commonly added. The cooking time depends on the type and ripeness of the fruit; overcooking can cause the pieces to break apart and release too much juice.

Common fruits include apples, pears, berries, peaches, plums, and rhubarb, with regional variations across Europe and the Americas. In French cuisine, compote de fruits is a traditional way to preserve fruit and can be served as a dessert, a topping for yogurt, or a sauce for pastries. Other cultures have similar preparations that may include wine or spices.

Storage and nutrition: Prepared compotes keep several days in the refrigerator and can be frozen. They are a source of fiber and micronutrients from the fruit; however, added sugar increases calorie content. Commercial versions may use pectin or other thickeners, but home-made varieties typically rely on the fruit's own juices.