Fruit compote is a simple recipe made with fresh or frozen fruit. Whether you make strawberry compote, raspberry compote or mixed berry compote, the end result is perfect for pancakes, yogurt, ice cream or just to eat as a dessert all on its own.
You might also enjoy this recipe for roasted fruit with pomegranate molasses.
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Out of maple syrup on Pancake Sunday - what is a good mom to do? Make an omelette? Serve fake syrup? Go out?
Motivated by a 3-bag-full trip to a new farmer's market, I created a fruit compote instead using the beautiful fresh berries purchased the day before.
Why you'll love this recipe!
- It's so easy to make - pot-to-plate in under 15 minutes.
- Great way to use up new or not-so-new fruit.
- Can mix and match bits of fruit that you need to use up.
- As mentioned above, a great substitute for syrup in a pinch.
- Your yogurt will thank you and so will your family!
Ingredients you'll need and substitutions
The beauty of this fruit compote recipe is the ease of making it and the flexibility of the ingredients!
- Berries: Fresh strawberries, raspberries, blueberries, or blackberries will all work. Have a couple of stray figs laying around - throw those in too! Or is it the dead of winter and there's no fresh berries? Try frozen fruit!
- Sweetener: Sugar is my go-to but you can use maple syrup, agave nectar, date syrup, or honey!
- Citrus juice and zest: This gives the berries some liquid to start cooking with before their own juices release plus another layer of acidic flavor. My first thought is lemon but orange or lime would be lovely too.
- Vanilla extract: Just a touch for sweetness and flavor or try almond extract (or both) and maybe even a pinch of cinnamon!
Tool to Use!
How to make this recipe
Compote-making is a simple process!
1.Wash and slice your fresh fruit or measure your frozen berries and place them in a medium saucepan along with the sweetener of choice, citrus juice and zest and vanilla.
2.Turn the stove to medium until the mixture begins to boil (about five minutes), then turn to medium low and let it simmer for about another ten minutes. Taste for sweetness and flavor. If it's too thick, add a little extra juice from the citrus you used.
3. Let it cool down before using - it will thicken up a bit more as it does. Serve the fruit sauce over my Bubbie's bubula (matzo meal pancake) - you'll love it. I promise.
Check out my fruit compote web story for a quick visual guide to the recipe!
Expert Tip and Recipe FAQs
Pro Tips
- Be creative with your flavors - use alternate citrus such as oranges or limes or add cinnamon, ginger, allspice or cardamom. You are only restricted by your spice drawer or imagination!
- This fruit compote recipe can be made with the freshest fruit or as a clean-out-your-fruit-drawer dish. Have fun with this and see what happens when you mix berries, add in other fruits like figs, or mix frozen and fresh or even add in some dried fruit pieces!
- Remember to taste the berry compote because the amount of sweetener you need will depend on how sweet your fruit is to begin with!
Frequently-asked Questions
Compotes are simply fresh or frozen fruits cooked with a bit of sweetener and spices to create a syrupy, chunky fruit dessert. Think of it as cooking fruit to create a sauce. It is one step simpler than preparing jam.
You cook it for less time and it will thicken up. But you are not looking for a spreadable end result, just a pourable or spoonable texture.
The natural pectin in the fruit will aid the thickening. As the mixture boils and the liquid reduces, the fruit will break down and create texture and continue to thicken. If it seems too runny, just let it continue to cook until it's a syrupy, pourable consistency.
If you have any leftover compote (unlikely), the flavor just keeps improving. So this is a recipe you can make ahead for a brunch or gathering of any sort.
Absolutely you can freeze fruit compote. Just like jam, be sure to leave about ¼ inch of headspace at the top of the container for expansion. Freeze for 2-3 months.
The fruit sauce should last at least a week in the refrigerator. But you'll use it up long before then unless you make a really large batch!
How to serve this berry compote
- Compote is an obvious fit for breakfast - on pancakes, waffles, french toast, or yogurt and granola. Even a sidekick to scones or hearty toast.
- It's the perfect topping to go with these cheese blintzes!
- Try dolloping the fruit compote on these adorable and delicious mini cheesecake bites or cheesecake bars!
- Spread it on a sandwich like jelly when it's cooled down. Reheat it and serve as a side dish to pork tenderloin or roast chicken. Eat it with just a dollop of whipped cream, ice cream, or yogurt on top. Or the reverse, a bowl of ice cream with a dollop of fruit compote on top!
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P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
A special thanks to Laura Bashar of the blog Family Spice for recipe testing and photographing this fruit compote recipe.
Fruit Compote
Beth LeeIngredients
- 2 cups fresh or frozen mixed berries washed, if fresh
- 2 tablespoons sugar or use honey, maple syrup, agave nectar or date syrup
- ½ teaspoon lemon zest about ½ of a medium lemon
- 1 tablespoon juice from the lemon
- 1 teaspoon vanilla
Instructions
- Combine all the ingredients in a medium size saucepan and bring to a boil on medium heat. This should take about 5 minutes.
- Turn down to medium low and let slowly simmer for about 10 more minutes until the fruit starts to break down but is still whole. For a smoother compote, use a masher or wooden spoon to crush the chunks of fruit.
- Take off heat and let it cool down before using. It will thicken up a bit as it does.
Notes
- Be creative with your flavors - use alternate citrus such as oranges or limes or add cinnamon, ginger, allspice or cardamom. You are only restricted by your spice drawer or imagination!
- This compote recipe can be made with the freshest fruit or as a clean-out-your-fruit-drawer dish. Have fun with this and see what happens when you mix berries, add in other fruits like figs, or mix frozen and fresh or even add in some dried fruit pieces!
- Remember to taste your berry compote because the amount of sweetener you need will depend on how sweet your fruit is to begin with!
Nutrition
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Granny lin
I'd never made this before (I'm an old lady), but was easy & delicious. I served it over almond cake when we celebrated an early Christmas with out-of-staters.
Beth Lee
Yay! I am not so young myself . So glad you enjoyed it - it is easy - but so fun to make and eat!
Becky
Can you use frozen fruit?
Beth Lee
Yes absolutely!