The fruit compote is an easy and healthy sweet preparation that dates back to the Middle Ages, where it was believed that fruit cooked in sugar balanced the effects of humidity on the body.
It is a homemade preserve, with fresh fruit, usually cut into pieces, cooked in a syrup of water and sugar, to which flavors or spices can be added.
Main features:
Fruit compote is perfect to serve with aged cheeses, cutting them into triangles or pieces makes them perfect for a tasty appetizer that you can serve together with caramelized onions.
Below I leave you the recipes for homemade jams and then we’ll go right under the photo to discover how to prepare the fruit compote!!
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 15 Minutes
- Portions: 2.2 lbs
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Fruit Compote
- 1.5 lbs peaches (weight without pit)
- 10.5 oz pears (net weight)
- 10.5 oz Renette apples (Cored and stemmed)
- 1.7 cups granulated sugar
- 2/3 cup water
- 3 cloves
- 1 tsp ground cinnamon
- 1 lemon (large, zest and juice)
Tools
- 1 Citrus Juicer
- 1 Immersion Blender
- 1 Pot
How to Prepare the Fruit Compote
First, grate the lemon zest and extract the juice with a citrus juicer.
In a large pot that can hold all the fruit, bring water to a boil with sugar, lemon juice, and zest.
Let the syrup thicken and in the meantime cut the fruit into medium-small pieces keeping the peels.
Add the fruit to the pot with the syrup along with the cloves and cinnamon and let it simmer for 10 minutes.
Then blend with the immersion blender.
Continue cooking for 20/25 minutes always on low heat, you can once the compote is cooked leave it at room temperature to use it immediately.
Or fill previously sterilized glass jars, seal, and turn the jars upside down until completely cooled.
This way a vacuum will form and you can store them in the pantry for 6 months or more.
Storage, Tips, and Variations
For greater safety, if you prefer, you can sterilize the compote by placing the jars in a pot full of water and boiling them for 20 minutes, turn off the heat and let them cool in the water.
You can use your preferred fruit always in season also along with citrus pieces this without peel and pellicle.
More Recipes
If you want to see other types of recipes you can return to the HOME
FAQ (Questions and Answers)
What is the difference between compote and jam?
The main difference is the lower sugar content, and the compote is much smoother because it is blended.
How do you eat fruit compote?
Spread on bread, even toasted, or served with a platter of mixed cheeses.
How many types of fruit can be put in the compote?
The minimum would be 2 fruits or 1 fruit and 1 citrus, then you can make them also with many types of different fruit, always organic and in season since the peel is also used.
