Quick Raspberry Compote Recipe (2024)

FAQs

How long does it take for compote to thicken? ›

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 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.

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

The compote will continue to thicken as it cools. Transfer to an airtight container and store in the refrigerator for up to 10 days.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.

First, the simple answer to how they are different, Coulis is a French term for "strain" or "flow," and it comes out as a thick sauce with a smooth texture. Compote, on the other hand, is a French term that means "mixture," and it has a chunkier consistency.

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.

When stored properly in an airtight container, a fruit compote can last up to two weeks in the refrigerator. To further extend its shelf life, it may be frozen where it can last several months. However, it's important to note that the texture and flavor profile of the compote can change after freezing and thawing.

Can you buy Berry compote? ›

Opies Summer Berry Compote360g

Intensely fruity and full of sweet possibilities, this is an adored staple in any discerning kitchen.

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.

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.

The dish was originally served by itself in 17th century France as a dessert item. Interestingly enough, the dessert was originally created for its supposed health benefits. The idea was that this dessert, or fruits cooked in any syrup, balanced out the effects of humidity in the body.

Cook It Down

Reducing is a classic cooking technique. It means bringing the sauce to a boil, reducing the heat, and letting the sauce simmer gently until it reaches your desired consistency. That might be 20 minutes or an hour—perhaps even longer.

Thickening Sauces By Reducing

To thicken a sauce that's too thin, your best bet is simply to reduce it, which means letting it simmer uncovered to evaporate excess liquid. Keep in mind, a sauce that might seem too thin in the pot after the first cook, will thicken up after a few minutes off the heat.

This can be done by bringing the uncovered sauce to a medium or full boil. By reducing the amount of liquid in the sauce you are also shifting the flavors. Let your sauce boil for two to three minutes and check the thickness and taste in regular intervals.