Homemade Mixed Fruit Compote | Rediscover (2024)

I’m a keen preserver and look forward to enjoying as much homegrown fruit as possible off season. Homemade compote is an easy way to preserve excess harvest.

Compote is really easy to make. The majority of the time you may be making such small amounts you are able to consume it within a week and keep in the fridge. However, if you have larger quantities you may wish to preserve it (as you would a pickle or a jam) so it can be stored out of the refrigerator for later use.

What is compote?

Compote is French for ‘mixture’ and in medieval Europe it was a dessert of whole fruits cooked in water with sugar and spices. The recipe or methodology hasn’t changed much over the centuries… a compote is simply cooked fruit preserved in a sugar syrup. Compote can be made from fresh or dried fruit, left whole or cut into chunks (although more commonly the latter), and cooked in a sugar syrup with or without spices. Unlike a jam, it doesn’t ‘set’ and generally contains more liquid.

Compotes are also better suited to cooking it slowly (in comparison to jam where you are looking for a rapid boil). A slower cook allows the fruit to retain some of it’s texture.

How do you use compote?

Ah, the yummy question!

• Compote is great for dolloping on porridge, cereal, waffles and pancakes.
• Perfect for baking (think fruit pie filling, slices, muffins and cakes).
• Flavours unsweetened yoghurt deliciously.
• Drizzle over a warm slice of cake, use as a topping for pavlova and cheesecake, or atop ice cream.
• It’s a great match too for cold meats, on a cheese platter or even as a glaze.

What type of fruits work well in a compote?

Just about everything except for citrus. It’s fun to use a combination of different fruit when you make a batch for variety of flavour and colour. Think about combining any of the following:

• Berries (boysenberry, blackberry, blueberry, strawberry and raspberry)
• Stone fruit (without the stones)
• Apple, feijoa,
• Rhubarb

Think of it as a cooked fruit salad. If you an imagine having it for dessert raw, you’ll enjoy it for dessert cooked, preserved and served cold too.

It’s November and my loquat tree is in full swing so that’s my penchant for the month. So far I’ve combined loquat/apple/blueberries and loquat/apple/grapes with a handful of dried cranberries for colour. I like the mixed fruit approach but will reconsider this come plum season as they are so vibrant they may have to hero it alone.

Compote Logic

As a loose rule, use 4 parts fruit to 1 part sweetener. This recipe for example uses approximately 8 cups of fruit and approximately 2 cups of sugar (although this can be replaced with honey or other sweeteners if you wish). While still relatively sweet, sugar assists in preserving the fruit so using less may in some cases it may reduce the shelf life somewhat.

Lemon zest is completely optional but I love it. Be sure to add a hint of lemon juice though as it helps to bring out the taste and cuts through the sugar nicely.

Spices are completely optional too as with chia seeds. Remember chia seeds will swell and soak up some of the syrup so handy if you think your compote has too much liquid. Use chia seeds sparingly though, add a little at a time. Liquid is important so be sure your compote is preserved nestled in a juicy syrup and not dry.

You don’t really need a recipe, you just need a nudge in the right direction! So, here’s my you-don’t-need-a-recipe recipe.

Mixed Fruit Compote

Ingredients:

• 8 cups of mixed fruit
• 2 cups white sugar
• juice of half a lemon
• 1 Tbsp lemon zest
• 1/4 tsp cinnamon (optional)
• 1/4 black chia seeds (optional)

Method:

1. Skin, destone or de-pip fruit. Dice into chunks. Measure and add to large saucepan over medium heat along with sugar. Stir for the first few minutes so the sugar doesn’t stick to the bottom of the saucepan and the fruit begins to release some juices.
2. Bring to the boil then simmer for 20-30 minutes on low, stirring occasionally.
3. Add lemon juice, along with zest and spice if you wish. The fruit is ready when it has softened (cooked through) and has reduced in bulk by around half to a third. In the last few minutes, add chia seeds if using and stir, pause, stir until they have been absorbed by the syrup left in the saucepan and have softened.
4. Scoop off any ‘fruit froth’ that may appear (as it may not dissipate once stored). It is not inedible however it can look a bit off putting.
5. Pack into hot sterilised preserving jars. Wipe the mouth of the jar with a clean cloth to remove any spillage, then seal tight with a hot lid.