Each year on March 1st, National Fruit Compote Day is observed across the United States.
The word compote is French for “mixture.”
A compote is a dessert that originated in 17th century France. It is made up of whole or pieces of fruit (a mixture) in sugar syrup. The whole fruits are cooked in water with added sugar and spices. The seasonings which may be included in the syrup are vanilla, lemon peel, orange peel, cinnamon sticks, cinnamon powder, cloves, ground almonds, grated coconut, candied fruit or raisins. Fruit compote may be served either warm or cold.
The French belief that fruit cooked in sugar syrup balanced the effects of humidity on the body led to the invention of compotes. It was initially served in the afternoon as a snack with sour cream and biscuits. It was during the Renaissance that it was served chilled at the end of dinner.
Because of its simplicity, inexpensive ingredients and containing no dairy products, the compote became a staple of Jewish households throughout Europe and was considered part of Jewish cuisine.
Fruit compote is often topped with whipped cream, cinnamon or vanilla sugar. It is also sometimes prepared using dried fruits soaked in water with added alcohol. Kirsch, rum or Frontignan are a few examples.
- The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit, or raisins.
- The Culinary Institute of America considers compote to be one of two types of fruit sauce: there’s coulis, made with smooth, pureed fruit and then there’s compote, which is a chunky mixture.
- Compote conformed to the medieval belief that fruit cooked in sugar syrup balanced the effects of humidity on the body.
- Compotes are often (although not always) made and used immediately as a component of a dish.
- Western European compote is not directly related to the 300 years older Eastern European punch-like fruit drink kompot, even if they seem similar in name and ingredients. The Eastern European drink originates from the time of the Ottoman Empire, it may be even the predecessor of the Western European dessert of the same name.
- The base of fruit compote is, of course, the fruit. Some variants used dried fruit, while other cooks may make a berry compote.
- Some fruit compotes follow a theme, such as tropical fruit compote, while others use preserved fruits in syrup from the summer, or an assortment of whatever looks good.
- Depending on the type of fruit used, the spicing and level of sweetness is usually adjusted to make the fruit compote’s flavor optimal.
- The length of cooking varies, depending on individual taste, with some cooks preferring to just briefly warm the fruit, while others stew it to a soft, even texture.
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