What is the difference between Jam and Compote?

Jam and compote are similar, both consist of cooked fruit, with sugar. However jam is often strained and easily spreadable and meant to be preserved. Compote on the other hand is made of whole or big pieces of fruits and is meant to be enjoyed immediately. Compote can be savory or sweet and is a delicious topping to crêpes , french toast or a fresh baked baguette .

Can I make Compote with frozen fruit?

Absolutely. Compote can be made with fresh, frozen or dried fruit. If you are using frozen berry or stone fruit you will need to equate for a little more liquid while dried fruit should soak in water before cooking into a compote to that the fruit plumps up a bit.

Why is my compote runny?

I don't mind a runny compote! It is like a delightful syrup with chunks of delicious fruit in it. What could be yummier than a strawberry sauce? If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin. Simply simmering the fruit for longer with sugar also helps to boil off the extra juice. Careful not to let your pan get too hot and burn the fruit.

Do I need to add sugar to my compote?

Not at all. When I am cooking compote in summer I rarely add sugar. Fresh, ripe strawberries or peaches need no extra sugar. If you are using frozen or out of season fruit I do recommend adding sugar to boost the sweetness of the compote.

What fruit can I make compote with?

Almost any! I love this strawberry compote recipe and also like to make peach compote or mixed berries. Apples work beautifully for a quick compote to serve with grilled meats or over ice cream.

Fresh Fruit Compote - Le Chef's Wife Food

Description

Fresh fruit compote is a simple and delicious way to use overripe fruit. So quick to prepare and it can be done in small batches which you can easily freeze. An excellent alternative to canning, especially for those short on time or kitchen space!

So while I know that there are much more advanced recipes of compote out there, here is my approach that can easily be done in minutes.

Ingredients

Scale

Any fresh fruit you have on hand. Peaches, nectarines, apricots or plums work beautifully as so do blueberries, strawberries and raspberries. This recipe works for one fruit as well as 20!
1 tbsp of butter per cup of fruit
1 tsp Lemon or lime zest per cup of fruit
1 tsp sugar per cup of fruit (absolutely optional- no need for very ripe fruit)

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Instructions

Peel and dice the fruit stone fruit. Leave berries whole or sliced.

Melt half the butter in a non-stick skillet or sauce pan on medium heat (don’t let the butter get brown!). I like to use my Le Creuset dutch oven when cooking a bigger batch to ensure an even heat distribution.

Throw in all of the diced the fruit all at the same time and bring to a simmer stirring frequently.

Reduce the heat, add in the remaining butter and lemon or lime zest stirring frequently. The butter adds a wonderfully rich taste to the fruit – be generous with the butter!

Simmer long enough to allow the fruit to break down so that the mixture resembles a chunky sauce. This should take about 5-10 minutes depending on the fruit and your pan temperature. Your kitchen will smell amazing while you are at it! There is no need to add the sugar if you don't want to – fresh, ripe fruit is sweet enough.

Notes

***Note that this technique is also a great way to revive some less than stellar fruit you picked up at the supermarket out of season. That hard as a rock nectarine you thought would be ripe? Turn it in to compote and it will surprise you!***