As you age, you start to just accept sure truths about your self. For instance, I know that I’ll by no means take up pole dancing, take pleasure in in a single day oats, or get into canning. Relating to that final one, my backyard isn’t prolific sufficient to justify it however, extra importantly, I don’t need to. My jam wants are met by Bonne Maman’s strawberry preserves and my stepmom’s pepper jelly, and I’m extra of a compote gal anyway.
Compote, for the unfamiliar, is a fancy-sounding phrase for a easy sauce. It’s made from fruit and sugar, cooked for a a lot shorter time than jam or jelly, and with far much less precision. Compote may be unfastened and saucy or thick and shiny; it’s fully as much as you.
The ratio of fruit to sugar can be as much as you, and can range relying on the inherent sweetness of the fruit. I’ve seen “wholesome” compote recipes that decision for mere teaspoons of sugar and a number of other cups of fruit, however I take advantage of a bit of extra. I begin with two tablespoons of sugar for each cup of fruit, and add extra to style if I believe it wants it.
One other method compote often differs from jam or different preserves is the presence of discernible fruit items. You solely have to prepare dinner your compote till the fruit releases its juices and softens. Often, this implies bringing it to a boil, then letting it simmer for a few minutes. And that’s it; you simply made compote.
If you happen to prepare dinner your compote for too lengthy, and the fruit breaks down into mush, don’t fear about it. That’s a sauce, and sauce is sweet too. You can even pressure the sauce by a advantageous mesh sieve and make a syrup. I did this with a raspberry-rhubarb compote that bought actual mushy, and used the syrup to taste some iced tea. (I’m consuming that tea proper now, and it’s unimaginable.)
If you would like it thick, you possibly can add a cornstarch slurry, however there’s nothing flawed with preserving issues unfastened. You can even add flavored syrups (like this lemon syrup), or extracts (like vanilla or almond). If you happen to do go the slurry route, attempt utilizing amaro or brandy as an alternative of water when making your slurry. I added some Campari to my rhubarb compote, and boy, oh, boy.
You should use just about any fruit to make your compote—recent or frozen, fairly or ugly, it’s all nice. You can even use a number of fruits in a single compote. (That is authorized.) It’s a simple method to make use of up fruit that’s on the sting of turning, even in case you have an entire lot. And compote freezes nicely—I simply completed off final yr’s Hood strawberry compote, and I’m saddened to see it go.
If you happen to want a recipe to embark in your compote journey, I like to recommend an straightforward rhubarb compote. Rhubarb is in season, in spite of everything, and turning it right into a compote means that you can eat it on all kinds of meals (pancakes and ice cream being my very own favorites).
Simple Rhubarb Compote
Substances:
- 2 cups washed and sliced rhubarb (No leaves—these are poisonous.)
- 1/4 cup sugar
- Non-compulsory: Cornstarch slurry made with 1 tablespoon of cornstarch and 1 tablespoon of Campari
- Non-compulsory: A capful of vanilla extract
Toss the fruit and sugar collectively in a medium sauce pan. Carry to a boil, stirring sometimes, then cut back the warmth and simmer for two minutes or so, till the rhubarb is mushy however nonetheless preserving its form.
Style and add extra sugar if wanted. If you would like it thick and shiny, add a bit of little bit of the slurry and let simmer for 30 seconds extra. Take away from the warmth and stir within the vanilla if utilizing. Compote will final two weeks within the fridge and a number of other months within the freezer.
