Easy Mango Compote Recipe (2024)

FAQs

What is the purpose of a compote? ›

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Combine fruit, sugar, and honey in a saucepan over medium heat. Bring to a boil. Optional: Add cornstarch mixture to saucepan. Continue to boil until the berries break down and the compote has thickened to desired consistency, or about 2 to 3 minutes.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

For a thicker compote, you have two options.

You can choose to cook your strawberry compote down into a further reduction, or you can add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Key Differences

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.

Berries are relatively low in sugar in comparison to most other fruits and they are very high in a number of vitamins and phytonutrients. This quick and easy sugar-free compote is my favourite thing to have with yoghurt as a healthy dessert.

Compote or compôte (French for stewed fruit) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices.

Can you buy fruit compote? ›

Get in touch for business pricing! Perfect for topping granola & yoghurt pots or adding to sweet dishes like waffles or pancakes. Pair with our Greek Yoghurt or Coconut Yoghurt and one of our Granolas to create grab-n-go breakfast pots that are sure to fly off the shelf!

Warning though – use just a small amount of thickener – we're not making jam! Whisk 1 teaspoon cornstarch and 1 teaspoon water until smooth. Pour the slurry into the compote after it has broken down and simmer 1-2 minutes, or until thickened to your desired texture.

When using fruit like peaches or blueberries, a squeeze of lime or lemon juice will help brighten up the flavor. The added lemon juice isn't necessary when using a tart fruit, like raspberries, or a citrus fruit, like oranges.

A compote is simply preserved or cooked fruit. Your mum probably called it stewed fruit, so compote is just a new name for an old favourite. Compote is French for 'mixture' and back in medieval Europe, it was a dessert of whole fruits cooked in water with sugar and spices.

Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It's not designed to be canned or preserved for the months or years ahead. Compote is so easy to make that you can throw together a batch at a moment's notice!

Whereas jams and jellies are cooked for relatively long periods of time, compotes are cooked quickly, usually without the addition of outside thickeners. Similar to preserves, compotes tend to be made with large chunks of fruit, giving them a looser texture than most jams.

Benefits of Fruit Compote

Since it is made from fresh fruits, it provides essential vitamins, minerals, and dietary fiber. Additionally, by controlling the amount of sugar added, you can create a healthier alternative to store-bought fruit preserves and toppings.

com·​pote ˈkäm-ˌpōt. 1. : fruits cooked in syrup. 2. : a bowl usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup. The whole fruits are cooked in water with added sugar and spices.