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 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 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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Belinda Jolie
Hello sis, this recipe is very interesting and easy to understand. I will try to make it at home. Thank you for the information
Sandi
This compote is not only crazy good looking, but I can add it to so many yummy things!
Beth Lee
Yup! I can think of so many great recipes for you to pair this with, just from your collection!
Charlie Torra
Can I freeze this
Beth Lee
Sure - it’s like jam! Should be totally fine!
Laura Bashar
This was such an easy recipe to cook up and it turned out beautifully and so delicious! Thank you!
Beth Lee
You made it look extra gorgeous my talented friend.
Rita
I've actually done something similar, except I use an immersion blender in the pot to make a fruity syrup of sorts. Any remaining syrup/sauce goes in the fridge, and is microwave warmed up for next time.
Beth Lee
Oh that's a great idea Rita! Different texture is always a fun variation.
Jenni
Compote seems so much more "doable" than jam or jelly, somehow. Such a simple, delicious formula, too. Thanks for offering so many ways to vary it as well. 🙂
Beth Lee
It really is so simple, so delicious and looks so nice on your table or buffet!
Ruthie Leath
Made it for my daughter's b'day breakfast. It was so good and everybody loved it. Now it's a hit in my kitchen.
Beth Lee
I’m so glad! Happy birthday to your daughter. Happy cooking!
Dini
I love making fruit compote too! It's one of my favorite ways to use up fruits in the summer. This recipe looks delicious - I'd have it by the spoonful just as it is! 🙂
Beth Lee
Yup - me too! My mom used to call it stewed fruit!
Wilhelmina
This will take breakfast to the next level!
Beth Lee
It really does but it's so easy to make!
Stephanie Miller
Perfect healthy addition to a great stack of pancakes! I love pancakes and this is a delicious topping! Thanks!
Beth Lee
Right? Craving some right now!
Shadi Hasanzadenemati
I can have this all the time!! Looks so tasty!
Beth Lee
I know - craving some right now!
Chamanpreet Kaur
got me creative with the fruits! thanks 🙂
Teresa
Homemade compote is such a treat. I'm so looking forward to berry season here.
Thanks for stopping by my blog last week. It would be great to have you join in with us and French Fridays again, when you're able. (I keep wanting to join in on the Jerusalem group, but it keeps not happening...)
Beth Lee
Hi Teresa! well I'm with you guys in spirit at FFWD if not in reality - remember that!
Hope that the berries are starting to appear in your neck of the woods!
Stop by Tasting Jerusalem and join the conversation even if you don't have time to cook!
Great to see you here - thx for popping over!
Hannah
I love your family pancake Sundays, Beth! You're creating such warm, delicious food memories for your children. I'd love a spot at your table some morning! What a terrific stash of berries from the farmer's market - your compote sounds marvelous, especially with that touch of maple you add at the end. Stirring it into yogurt is a favorite of mine, too. Thank you for the kind mention! I hope you all enjoy a wonderful long weekend!
Beth Lee
Hope you had a great 3-day weekend Hannah. I bet there is lots going on with the high school graduation season upon you, just as in our household.
I didn't make pancakes this weekend and my daughter was still craving them yesterday - so I whipped some up on my way out the door - I guess they are absolutely necessary at this point!
Deb
Your post brought back childhood memories. My mom always served pancakes and waffles with "homemade" maple syrup AND homemade jam! Her maple syrup was a thick simple syrup flavored with maple and vanilla extract. We never knew the taste of real maple syrup and it was much better than the store bought fake stuff! These days I opt for the real deal but your lush compote of summer fruit is just irresistible!
Beth Lee
Oh you made my day Deb - I know we food bloggers probably say it so much but it just warms my heart to give people a moment to pause and recall fond memories about food. How interesting that your mom made her own maple syrup. Way better than Mrs. Butterworth's I'm sure! I'm eating that last bit of compote on my yogurt right now - another great way to enjoy it!
Sandy Corman
what a great idea. will have to get the fresh fruit (which we both love) and try this.
Beth Lee
Yes - try it - it's so easy - in fact come to think of it - it's really you that taught me to cook fruit. But try it with berries - you and Dad will love it!