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Fruit Compote.How to Make fruit Compote an Easy Recipe.

Updated on July 21, 2012

 You can make fruit compote with fresh or frozen fruit. It is quick and easy to make.

Home Made Fruit Compote served with Yogurt.

a dish of fruit compote made with raspberries and served with yogurt.
a dish of fruit compote made with raspberries and served with yogurt. | Source

Own grown fruit makes delicious compote,

Photo of own grown blackcurrants and redcurrants. Currants and berries are suitable for making compote.
Photo of own grown blackcurrants and redcurrants. Currants and berries are suitable for making compote. | Source

How to Make Fruit Compote.

Fruit Compote is tasty, versatile and easy to make.

A healthy recipe. Compote is healthier to spread on toast than jam, the sugar content is lower. It is easier to make than jam and you can make a batch and store it in the fridge for two or three days.

You can use fruits that are in season and you can even mix small quantities of different fruits.

If no fresh fruit is available you can use defrosted frozen fruit.

What do You Need to Make A Fruit Compote?

A hob to cook it on, a saucepan to cook it in, a wooden spoon to stir it with.

This recipe can be varied to suit your own taste preference.

Use a selection of fruit of your choice; here is a list of some fruits that I find make good compote: (use one type of fruit or mix them together e.g blackberries &raspberries.)

Some of the types of fruits that are suitable for making compote are :

  • Plums
  • Strawberries
  • Raspberries
  • Rhubarb (rhubarb is really a vegetable but we usually use it as a fruit when we cook it)
  • Blackberries
  • Cherries

Apples will go well with any of these other fruits.

The quantity of fruit you cook does not matter; so long as you have enough to form a reasonable layer in the saucepan.

Sugar quantity needed = to your taste and the batch size that you are preparing.

Vanilla sugar this *gives a very nice flavour to the compote and I always use it for making compote or fruit pies. It is simple to make but if you have no vanilla sugar; any sugar white or brown sugar will work for making this (apart from the very dark, molasses tasting ones).

How to make your own Vanilla Sugar.

*Vanilla sugar is made by adding a vanilla pod to a jar of sugar and storing it with the pod in the jar. Over time the sugar picks up the flavour of the vanilla and using this type of sugar imparts a delicate taste when it is used in to make custard or with fruit etc.

To Make The Fruit Compote:

  • Place your prepared fruit in the saucepan, on a gentle heat on the hob on top of your cooker.
  • You may need to add a small amount of water if the fruit is one that does not have a high water/moisture content (frozen fruit tends to have a higher water content than fresh) you can add a couple of tablespoons of wine instead or as well if you wish. Wine goes well with plums when making compote.
  • Simmer the fruit in the saucepan on the hob until the fruit starts to soften; stir gently now and again just enough so that the fruit does not stick to the pan; do not allow it to burn.
  • Now add your sugar not too much at first, taste the fruit as you add the sugar so that you do not make it too sweet or leave it too tart. Take care not to burn yourself when testing it the fruit and sugar hold the heat.
  • Once the fruit has softened but before it turns to a pulp or goes too mushy it is done and you should remove it from the heat to cool.

Serving suggestions:

You can serve compote with ice cream, custard, sponge cakes and custard, cream such as Cornish clotted cream, plain yogurt or Greek yogurt and honey. Another way to serve this is instead of jam on toast.

Mixed Fruit Compote on toasted crumpets.
Mixed Fruit Compote on toasted crumpets.
rhubarb can be cooked up as compote.
rhubarb can be cooked up as compote.

Fruit Compote is a great way to use fruit...

Ideas for fruit compote combinations.

If you notice that you have fruit in the house that needs using up quickly is ripe and will go to waste if not eaten soon - cook it up into compote to save from wasting it.

Mixed fruit compote is delicious on breakfast cereal,or try compote made from berries with yogurt. There are some great fruit combinations that work well together, with a bit of imagination fruits can be turned into a tasty treat.

Apple,pear and plum compote is a tasty combination.

To cook a small fruit with a stone such as mirabelles (a small plum) cut them in half and remove the stone before placing them in saucepan. Plums are tasty cooked with a spash of white wine in with them.

Apple and blackberries.

Plums and apples.

A really nice taste combination is fresh strawberries cooked up into a compote with a small amount of pomegranate juice with just enough sugar to thicken and sweeten.

Mixed berries.

Mixed berries and blackcurrants.

Gooseberries with finely diced apple make a delicious fruit compote combination. Cook the fruits with just enough water to stop the ingredients from sticking to the saucepan base and just enough sugar to sweeten the compote.

Tips for making compote with frozen fruit.

When using frozen fruit to make your fruit compote you will find that the moisture content of the fruit varies more than with fresh fruit.

This means that you will need to vary the amount of sugar you add to it and be prepared to add a sliced up fresh apple or two to it if it is very moist. Do not add water or liquid to it until you have seen how much liquid is coming out of the frozen fruit as you gently cook it. It may take longer to turn into compote than fresh fruit and may contain less whole fruits at the end of the cooking time. If it seems very moist/liquid you may have to simmer it until it reduces down to the right consistency/texture. The apples help it to 'set' and thicken it is the pectin in apples that does this (pectin is the ingredient that is used to set strawberry jam).

Fruit compote with frozen fruit.

If fresh fruit is not available and you use a bag of frozen fruit remember that you may need to add more sugar than with fresh fruit to help to thicken it; this because of the moisture content in frozen fruit. Another idea is to add a sliced up apple or two to the frozen fruit which goes especially well with frozen fruits such as blackberries or raspberries,fruits.

Storing fruit compote.

Remember to store your home made fruit compote in the fridge once it has cooled. You need to use your fresh fruit compote witihin 2-3 days but it will probably be so popular that it will be eaten up quickly. If you want to make a preserve that will last for longer you need to make it into a jam which preserves the fruit because of the different methods used when making it. Another way to preserve fruit is to bottle it but both jam making and fruit bottling take a long time to do. Fruit compote is quick an easy to make so it a great way to use up fruit or to make a quick desert or breakfast treat.

Fruit compote variations.

When you are using fresh redcurrants and blackcurrants to make a fruit compote for a cheesecake topping, try using the type of sugar that is used for jam making. Preserving sugar has pectin in it to help with the setting of the jam.

When you use this type of sugar with the pectin in it, with blackcurrants and cook them with hardly any additional liquids the result is a glossy blackcurrant fruit compote.

If you are Looking for a strawberry recipe for jam here is a video..


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    • Nagalekshmi profile image

      nagalekshmi 2 years ago from nagercoil

      Looks delicious...

    • CleanWater LM profile image

      Magrietha du Plessis 3 years ago from South Africa

      Thank you for these ideas. It is spring here in South Africa and soon there will be a lot of fruit to use. I hate fresh apples, but I am sure in these combination it will be very tasty

    • kerlund74 profile image

      kerlund74 4 years ago from Sweden

      Sounds delicious!

    • 2uesday profile image

      2uesday 5 years ago

      You can use the method for making compote to make a jampote by adjusting the recipe. Jampote is halfway between a compote and a jam so it is thicker and sweeter. To make it into jampote, add more sugar to the fruit and reduce or leave out the liquid in it. You may need to cook the jampote for a little longer than a compote until it thickens up more to become more jammy in texture. Using a special jam making sugar in the recipe might improve the texture of the jampote. Plums and apples would make a good jampote combination.

    • 2uesday profile image

      2uesday 6 years ago

      Hello Shirley, I keep the compote I make in the fridge and usually it is eaten up fairly quickly.

      I think it might be best to let the cake and compote cool completely before adding the fruit to the cupcake, which you probably do anyway. I also think one difference between the raspberry,strawberry and the apple might be that the apple might discolor, vitamin c is sometimes used to prevent apple discoloring.

      If your customers eat the cupcakes the same day or next I doubt they would have a mold problem, and with cream I guess they do. However if it was warm and humid climate wise or where they were stored that might cause mold problems.

      BTW When we have added apple slices to a cake we have not had mold problems. Nor when I have added fruit like apples or raspberries to muffins.

      Apple (compote) with cinnamon cupcakes sounds very tempting sort.

      I bet you could find lots of cupcake taste testers very quickly.

    • profile image

      Shirley 6 years ago

      Thanks so much for the recipe. I make cup cakes and thought it would be nice to make one that tasted like apple pie. Thought I would use it on top and fill it with a compote then top it with stableized whipped cream.

      I have read that fruit will mold in very short time when using it on cakes.

      Will the cooking slow down the molding?

      I haven't had any problem with strawberries or raspberries so far. I try to put the fruit on just before the customer picks them up.

      If you have any sugustions it will be greatly appericated

    • 2uesday profile image

      2uesday 6 years ago

      Hello Tracy thank you that would work well, as the homemade vanilla is likely to be better than the flavor of shop bought ones. My vanilla pods stay in the jar of sugar that I use for cooking and do not need to be replaced very often. Your idea would be a quicker way to make vanilla sugar for baking and to go into fruit.

    • profile image

      Tracy 6 years ago

      I make vanilla sugar by adding 2 teaspoons of homemade vanilla extra to 1 1/2 cups of sugar, stirring until well combined, and spread out on a cookie sheet to dry for about 20 minutes. It can then be put in a container for later use.

    • 2uesday profile image

      2uesday 6 years ago

      Thank you for adding your ideas here.

    • profile image

      nettie 6 years ago

      follow-up of my comment above, i blend my fruit/veggie into a smoothie, try it.

    • profile image

      nettie 6 years ago

      i use squash, carrot, apple or banana to sweeten and some leafy greens and you get a fruit and veggie compote, enjoy.

    • 2uesday profile image

      2uesday 6 years ago

      Hello Adela that sounds wonderful, thank you for leaving a comment here it is nice to know that fruit compote is enjoyed at family gatherings.

    • profile image

      Adela 6 years ago

      Thanks for the recipes. I've just made some compote for tomorrow's Polish Wigilia supper. Adela

    • 2uesday profile image

      2uesday 6 years ago

      Hi, thanks for visiting this article and for leaving a comment here. Once you get use to the simple recipe idea it is really easy to use the cooking method to experiment with different fruits. I enjoy having fruit compote with porridge (cooked oatmeal) for breakfast in the winter. Experimenting with the different fruits available gives a nice variety to the things you add it too. You can always alter the amount of sugar and liquid according to the type of fruits you are making compote with.

    • profile image

      hazelnuts 6 years ago

      I love compote layered on top of natural yogurt and a layer of muesli on top, for breakfast, but compote is so expensive to buy! This information is brilliant and so good for my efforts towards a healthier diet. I will be trying out various fruit compotes!!

    • 2uesday profile image

      2uesday 6 years ago

      Hi Melanie, I do think compote would freeze down OK but we have always eaten ours straight away - it is just too tempting.

    • profile image

      Melanie 6 years ago

      I have golden raspberries and rhubarb; so will try your recipe with this combination. I wonder if it can be frozen???

    • 2uesday profile image

      2uesday 7 years ago

      Thank you mrkterhune, this recipe works for an amazing variety of fruits, each time I try it with a different fruit I find it works well.

    • mrkterhune profile image

      mrkterhune 7 years ago

      Great this hub. Thanks for sharing this one amazing recipe.

    • 2uesday profile image

      2uesday 7 years ago

      Thanks Rose - the main problem I have with making fruit compote is that I can eat it as fast as I can make it. Still at least it is healthy, but so tempting.

    • Rose Kolowinski profile image

      Rose Kolowinski 7 years ago

      Sounds great, 2uesday! Just had to read how to make it since I recently viewed the photo of all the great cut-up fruit you were going to process into a compote! : )

    • 2uesday profile image

      2uesday 7 years ago

      Thank you Irene it was when i had lots of plums to use that I started to make this fruit compote. Some recipes do add cornstarch/cornflour to the ingredients to help to thicken it.

      Tip - for anyone adding cornstarch/cornflour to this mix it with a little cold water before adding it to the fruit. If you tip it into the hot compote you might get lumps of cornstarch/cornflour.

      I like this fruit compote in a bowl with breakfast cereal and milk, goes nice with porridge/oatmeal breakfasts too. Thank you - for visiting and leaving a comment here Irene.

    • profile image

      Irene 7 years ago

      Thanks so very much. My mother used to make such good compote when we had lots of fruit (plums from Grandma's tree). My recipe books don't come close to giving the recipe. I thought maybe she used to add a little cornstarch--served it for dessert with some nice cream on top. (Milk will do.)

    • 2uesday profile image

      2uesday 8 years ago

      Thank you J the compote you made sounds delicious. I came up with this way of cooking compote to use the fruit I grow myself. I needed a recipe that was fast and adaptable for different fruits. I appreciate you leaving a comment here. Feed back is especially useful on recipes,so that I know - I have explained the method in an understandable way. Thank you.

    • profile image

      J :) 8 years ago

      :) Finally a fast and easy one.. I did juice of a half of a small orange, frozen berries, and a little bit of dry white wine! Delicious over cheesecake.

    • 2uesday profile image

      2uesday 8 years ago

      Thanks mulberry and Kay i am using bought plums for this at the moment but as sson as the rhubarb is ready to pick I will be using that followed by raspberries and strawberries.

    • Kay Creates profile image

      Kay Creates 8 years ago from Ohio

      It sounds wonderful.

    • mulberry1 profile image

      Christine Mulberry 8 years ago

      This sounds divine. I am absolutely going to be making this.

    • frogyfish profile image

      frogyfish 8 years ago from Central United States of America

      Your recipe sounds yummy and I love fruit any which way. Your tip about using frozen fruits was a new thought. I will have to try that sometime. Thank you for sharing your info!

    • 2uesday profile image

      2uesday 8 years ago

      thank you pachuchu for reading and leaving a comment, it is especially lovely made with freshly picked fruit and it makes me hungry looking at the photos.

    • profile image

      pachuchu1977 8 years ago

      Looks Yummy

    • 2uesday profile image

      2uesday 8 years ago

      Thank you ellinor... for reading and leaving a comment on this page. I make this a couple of times a week in the summer when the fruit is ripe and ready to pick.

    • profile image

      ellinor 8 years ago

      Thankyou for your hub, I like that yiu are honest. And that you actually write how hard it is ,at times.

    • itakins profile image

      itakins 8 years ago from Irl

      This looks yummy and much less of a fuss than jam making-In fact ,I am going to make some right now-will let you know:)

    • 2uesday profile image

      2uesday 8 years ago

      Thanks for reading and the comment. I hope you will both enjoy it.

    • meteoboy profile image

      meteoboy 8 years ago from GREECE

      I want to taste this. I will give the recipe to my wife.Thank you.


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