Compote (French for "mixture") is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is then served either warm or chilled arranged in a large fruit bowl or single-serve bowl for individual presentation. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan. Dried fruit compote is a common passover food.
2 Cup (32 tbs), slice
1 Cup (16 tbs)
1 Cup (16 tbs), slice
3⁄4 Cup (12 tbs)
1. In a bowl, add the sugar, lemon zest, strawberries, blackberries and raspberries and mix well.
2. Let this mix sit for 2 hours or overnight.
3. Add the berry mix to a pan and bring to boil.
4. The berries will start disintegrating to form a liquid consistency.
5. Remove the berries from the pan at this point.
6. Let the remaining liquid in the pan reduce.
7. Remove any foam that forms.
8. Mix the reduced sauce and the berries in a bowl.
9. Serve along with dessert as a serve additional flavor.
You can bottle the berry compote and gift it to family and friends.