Each year on March 1st, National Fruit Compote Day is observed across the United States.
The word compote is French for “mixture“.
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 in which sugar and spices have been added. The seasonings which may be added to 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 their invention of compote. It was originally 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 it’s easy preparation and the fact that it was made from inexpensive ingredients and contained no dairy products, 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 that have been soaked in water in which alcohol can be added, for example kirsch, rum or Frontignan.
HOW TO OBSERVE
Try one of the following recipes:
Contest-Winning Hot Fruit Compote
Fruit Compote
Chef Lee Anne Wong’s Pancakes with Summer Berry Compote
Anne Burrell’s Angel Food Cake with Tropical Fruit Compote
