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Fresh Fruit Compote Recipe

Fresh Fruit Compote Recipe


  • 1 Cup fresh blueberries
  • 1 banana, sliced
  • 1 peach, diced
  • 1 Teaspoon cinnamon
  • Canola oil spray
  • 1/2 lemon, juiced
  • 1 Cup fresh strawberries, sliced


Spray a medium sized skillet with canola oil spray, and place all ingredients in pan.

Cook over a low heat until all of the ingredients meld together and the mixture thickens.

Nutritional Facts


Calories Per Serving127

Total Fat3g5%





Vitamin A12µg1%

Vitamin B60.2mg10.6%

Vitamin C46mg77%

Vitamin E1mg7%

Vitamin K14µg18%



Folate (food)26µgN/A

Folate equivalent (total)26µg6%




Niacin (B3)1mg5%






Have a question about the nutrition data? Let us know.


  1. Zabaglione
    • 1 cup dry Champagne or other sparkling wine
    • 3/4 cup powdered sugar
    • 5 large egg yolks
    • 2 tablespoons light corn syrup
    • 6 tablespoons chilled whipping cream
  2. Fruit Compote
    • 2 large oranges
    • 1/2 small pineapple, peeled, cored
    • 1 basket strawberries, hulled, quartered
    • 2 kiwis, peeled, sliced into rounds
    • 1 pear, peeled, cored, diced
    • 6 tablespoons chilled dry Champagne
    • 6 whole strawberries
  1. For zabaglione:
    1. Whisk Champagne, sugar, yolks and corn syrup in large metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk constantly until mixture has tripled in volume and candy thermometer registers 160°F., about 10 minutes. Remove from over water. Using electric mixer, beat zabaglione until completely cool, about 5 minutes.
    2. Beat cream to soft peaks in medium bowl. Fold cream into cooled zabaglione. Chill until ready to use. (Can be prepared 1 day ahead. Cover and keep refrigerated. Stir lightly to lessen texture before serving.)
    1. Using small sharp knife, cut off peel and white pith from oranges. Working over bowl, cut between membranes to release orange segments. (Oranges can be prepared 6 hours ahead. Cover refrigerate.)
    2. Using tip of vegetable peeler, cut out eyes from pineapple discard eyes. Dice pineapple. Combine pineapple, quartered strawberries, kiwis and pear in large bowl. Mix in oranges.
    1. Spoon fruit into 6 stemmed glasses. Pour 1 tablespoon Champagne over fruit in each goblet. Top fruit with zabaglione. Garnish each serving with whole strawberry and serve immediately.

    What is fruit compote

    Fruit compote (compôte) is a topping or dessert that's made with fruit or dried fruit that's briefly cooked with a little sugar until it forms a thick, fruity sauce.

    It's a quick and easy fruit sauce that is served warm or cold, with lots of uses, from a cheesecake or pancake topping to an easy flavoring for oatmeal or yogurt.

    It's like a simple jam, but is faster and has less sugar and doesn't keep for long.

    Compote originates from medieval Europe and is popular in many countries around the world and can be made with whole or chopped fruit.

    Related Video

    Simple and excellent for fresh fruit. I used 2 teaspoons real vanilla from Mexico instead of the vanilla bean and increased the lime juice to 2 teaspoons because I used more fruit. The recipe made enough syrup for 6 cups of fruit. Chill syrup and add to freshly cut fruit about 2 hrs. before serving. None of the fruit turned brown, including the bananas. I used nectarines, apples, pears, banana, strawberries and a few dried cranberries. Delicious!

    I just love the extra zing that the lime juice gave this syrup. Served this along with the Zucchini, Sun Dried Tomato, and Mozarella tart from this site for a church-lady lunch. Perfect-sweet with the savory.

    Simple & easy. I used it for strawberries and mangos and loved it. I only used about 1/4 of the syrup on the fruit.. just kept adding until it tasted right.

    I used the Sara Moulton version of this recipe that uses 2 Tbsp. of lemon juice and 1 tsp. of vanilla extract. It was part of my brunch menu today and it was a big hit. I'll triy the lime juice next time.

    Too sweet-- the vanilla syrup was delicious, but the recipe made too much for the specified amount of fruit. I only used half of what the recipe made and it was still too sweet.

    Recipe Summary

    • 1 teaspoon finely shredded orange peel
    • ¼ cup orange juice
    • 1 tablespoon finely chopped crystallized ginger (optional)
    • 2 cups sliced fresh strawberries
    • 2 cups seedless red or green grapes, halved
    • 1 8-ounce can crushed pineapple (juice pack), undrained
    • 1 cup fresh blueberries
    • 1 large banana, cut into bite-size pieces
    • ½ cup finely snipped pitted dates
    • Plain Greek yogurt

    For dressing: In a small bowl, combine orange peel, orange juice, and, if you like, crystallized ginger.

    For salad: In a large bowl, combine strawberries, grapes, undrained pineapple, blueberries, banana, and dates. Add dressing toss gently to evenly coat.

    If you like, reserve half of the fruit compote to make Frozen Fruit Cups (see Step 5)

    Divide the remaining fruit mixture among small serving bowls. Top with a dollop of Greek yogurt.

    In a medium bowl, combine reserved fruit compote and 1/2 cup plain Greek yogurt. Spoon mixture into 8 paper bake-cup-lined 2 1/2-inch muffin cups. Cover and freeze until firm. Let stand at room temperature 20 to 30 minutes before serving. Peel off paper cups to serve.

    1. Combine all ingredients into a medium sized saucepan and heat over medium heat, until the juices are released they start to boil.
    2. Cook for 5-8 minutes and remove from the heat and set aside.

    Nutrition Information:


    Serving Size:

    All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on should only be used as a general guideline.

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    Jewish Cook Book - Fresh Fruit & Compote

    Always select the best fruit, as it is the cheapest, and requires less sugar and where every piece of fruit or every berry is perfect, there is no waste. Raspberries are apt to harbor worms and therefore the freshly picked berries are safest.

    Blueberries [ edit | edit source ]

    Wash and pick over carefully, drain off all the water, sprinkle powdered sugar over them and serve with cream or milk.

    Raspberries [ edit | edit source ]

    Pick over carefully, set on ice, and serve in a dish unsugared.
    Strawberries may be served as above.

    Raspberries and currants [ edit | edit source ]

    These berries, mixed, make a very palatable dish. Set on ice until ready to serve. Then pile in a mound, strewing plenty of pulverized sugar among them. As you do this, garnish the base with white or black currants (blackberries look pretty also) in bunches. Eat with cream or wine.

    Strawberries [ edit | edit source ]

    Pick nice ripe berries, pile them in a fruit dish. Strew plenty of pulverized sugar over them and garnish with round slices or quarters of oranges, also well sugared.

    Bananas [ edit | edit source ]

    May be sliced according to fancy, either round or lengthwise. Set on ice until required. Then add sugar, wine or orange juice. In serving, dish out with a tablespoon of whipped cream.

    Chilled bananas [ edit | edit source ]

    Cut ice-cold bananas down lengthwise, and lay these halves on a plate with a quarter of a lemon and a generous teaspoon of powdered sugar. Eat with a fork or spoon after sprinkling with lemon juice and dipping in sugar.

    Grape fruit [ edit | edit source ]

    Cut in half, with a sharp knife, remove seeds, and sprinkle with sugar, or loosen pulp cut out pithy white centre wipe knife after each cutting, so that the bitter taste may be avoided. Pour in white wine or sherry and sprinkle with powdered sugar, and let stand several hours in ice-chest to ripen. Serve cold in the shell. Decorate with maraschino cherry.

    Oranges [ edit | edit source ]

    Cut an orange in half crosswise. Place on an attractive dish, scoop out the juice and pulp with a spoon and sweeten if necessary.

    Pineapple [ edit | edit source ]

    Peel the pineapple, dig out all the eyes, then cut from the core downward, or chop in a chopping-bowl, and set on ice until ready to serve. Then sugar the fruit well, and form into a mound in a dish. Garnish the base well with leaves or small fruit of any kind. You may squeeze the juice of one orange over all.

    Peaches [ edit | edit source ]

    Peel fine, ripe freestone peaches. Cover plentifully with pulverized sugar, and serve with whipped cream. The cream should be ice cold. Peaches should not be sliced until just before dining, or they will be very apt to change color.

    Watermelons [ edit | edit source ]

    Use only those melons that are perfectly ripe. Do not select those that are very large in circumference a rough melon with a bumpy surface is the best. Either cut in half or plug and fill with the following: Put on to boil some pale sherry or claret and boil down to quite a thick syrup with sugar. Pour this into either a plugged melon or over the half-cut melon, and lay on ice for a couple of hours before serving. If you use claret you may spice it while boiling with whole spices.

    Snowflakes [ edit | edit source ]

    Grate a large cocoanut into a fruit dish, and mix it thoroughly and lightly with pulverised sugar. Serve with whipped or plain sweet cream.

    Tutti-frutti [ edit | edit source ]

    Slice oranges, bananas, pineapples and arrange in a glass-bowl sprinkle with pulverized sugar, and serve either with wine or cream. You may use both.

    Ripe tomatoes [ edit | edit source ]

    Select nice, large, well-shaped tomatoes, pare, slice and put on ice.
    When ready to serve sprinkle each layer thickly with pulverized sugar.

    Pineapple soufflé [ edit | edit source ]

    Take a nice ripe pineapple, grate it and sweeten to taste. Beat the whites of two eggs stiff and mix with the pineapple. Before serving, whip half a pint of cream and put on the pineapple.

    Frosted apples [ edit | edit source ]

    Pare and core six large apples. Cover with one pint of water and three tablespoons of sugar simmer until tender. Remove from the syrup and drain. Wash the parings and let simmer with a little water for one-half hour. Beat the white of one egg to a stiff froth and add one tablespoon of sugar. Coat the top of the apples lightly with the meringue and place in a cool oven to dry. Strain the juice from the parings, add two tablespoons of sugar, return to the fire and let boil for five minutes add a few drops of lemon juice and a little nutmeg, cool and pour around the apples.

    Apple float [ edit | edit source ]

    Peel six big apples and slice them. Put them in a saucepan with just enough water to cover them and cook until tender. Then put them through a colander and add the grated rind and juice of half a lemon, sweeten to taste and stir in a trace of nutmeg. Fold in the stiffly beaten whites of four eggs and put the dish on ice. Serve with whipped or plain cream.

    Apple delight [ edit | edit source ]

    Put a layer of apple sauce in a buttered pudding dish, dot with butter, add a layer of chopped peaches and apricots, sprinkle with blanched almonds ground rather coarsely, repeat until the pan is full pour the peach juice over the mixture and bake for one hour.

    Apple compote [ edit | edit source ]

    Take six apples ("Greenings," "Baldwins" or "Bellflowers"), pare, quarter, core and lay them in cold water as soon as pared. Then take the parings and seeds, put in a dish with a cup of water and a cup of white wine, and boil for about fifteen minutes. Strain through a fine sieve, then put on to boil again, and add half a cup of white sugar and the peel of half a lemon. Put in the apples and let them stew for fifteen minutes longer. When the apples are tender, take up each piece carefully with a silver spoon and lay on a platter to cool. Let the syrup boil down to about half the quantity you had after removing the apples, and add to it the juice of half a lemon. Lay your apples in a fruit dish, pyramid shape, pour the syrup over them, serve.

    Baked apples [ edit | edit source ]

    Take large, juicy apples, wash and core them well, fill each place that you have cored with brown sugar, cinnamon and raisins, and put a clove in each apple. Lay them in a deep dish, pour a teacup of water in the dish, and put a little sugar on top of each apple. When well done the apples will be broken. Then remove them carefully to the dish they are to be served in and pour the syrup over them. To be eaten cold. If you wish them extra nice, glaze them with the beaten white of an egg, half a cup of pulverized sugar and serve with whipped cream.

    Steamed sweet apples [ edit | edit source ]

    For this dish use sweet apples, and steam in a closely covered iron pot for three-quarters of an hour.

    Quarter and core five apples without paring. Put into the pot and melt beef drippings when hot, lay a layer of apples in, skin down, sprinkle with brown sugar, and when nearly done, turn and brown place on a platter and sprinkle with sugar.

    Fried apples [ edit | edit source ]

    Quarter and core five apples without paring. Put into a frying-pan one cup of sugar, one tablespoon of butter and three tablespoons of water. Let this melt and lay in the apples with the skin up. Cover and fry slowly until brown.

    Apple sauce Victoria [ edit | edit source ]

    Pare, quarter and core the apples. Set on to boil in cold water, and boil them over a very brisk fire when they are soft mash with a potato masher and pass the mashed apples through a sieve. Sweeten to taste and flavor with a teaspoon of vanilla. This way of seasoning apples is highly recommended, especially if they are tasteless.

    Peach compote [ edit | edit source ]

    Pare the fruit, leave it whole and put on to boil with sweetened water. Add a few cloves (remove the heads), also a stick of cinnamon bark. Boil the peaches until tender, then take up with a perforated skimmer and lay them in your fruit dish. Boil the syrup until thick, then pour over the peaches. Eat cold with sweet cream. Common cheap peaches make a very nice dessert, cooked in the above manner, clings especially, which cannot be used to cut up.

    Compote of raspberries [ edit | edit source ]

    Make a syrup of half a pound of sugar and half a cup of water, put into it one quart of berries which have been carefully picked and washed. Boil up once. Serve cold.

    Compote of pineapple [ edit | edit source ]

    Cut off the rind of a pineapple, core and trim out all the eyes. Cut into desired slices. Set on to boil with half a pound of sugar, and the juice of one or two tart oranges. When the pineapple is tender and clear, put into a compote dish and boil the syrup until clear. Pour over all and cool. The addition of a wineglass of brandy improves this compote very much.

    Compote of pears [ edit | edit source ]

    It is not necessary to take a fine quality of pears for this purpose. Pare the fruit, leaving on the stems, and stew in sugar and a very little water. Flavor with stick cinnamon and a few cloves (take out the head of each clove) and when soft place each pear carefully on a platter until cold. Then arrange them nicely in a glass bowl or flat glass dish, the stems all on the outer rim. Pour over them the sauce, which should be boiled thick like syrup. Eat cold.

    Huckleberry compote [ edit | edit source ]

    Pick over a quart of huckleberries or blueberries, wash them and set to boil. Do not add any water to them. Sweeten with half a cup of sugar, and spice with half a teaspoon of cinnamon. Just before removing from the fire, add a teaspoon of cornstarch which has been wet with a little cold water. Do this thoroughly in a cup and stir with a teaspoon so as not to have any lumps in it. Pour into a glass bowl. Eat cold.

    Rhubarb sauce [ edit | edit source ]

    Strip the skin off the stalks with care, cut them into small pieces, put
    into a saucepan with very little water, and stew slowly until soft.
    Sweeten while hot, but do not boil the sugar with the fruit. Eat cold.
    Very wholesome.

    Baked rhubarb [ edit | edit source ]

    Peel and cut into two-inch lengths three bunches of rhubarb. Dredge with flour and put in baking dish with one cup of sugar sprinkled over. Bake in moderate oven three-quarters of an hour. Very nice served hot as a vegetable, or cold as a sauce.

    Fig sauce [ edit | edit source ]

    Stew figs slowly for two hours, until soft sweeten with loaf sugar, about two tablespoons to a pound of fruit add a glass of port or other wine and a little lemon juice. Serve when cold.

    Dried fruits [ edit | edit source ]

    To cook dried fruits thoroughly they should after careful washing be soaked overnight. Next morning put them over the fire in the water in which they have been soaked bring to a boil then simmer slowly until the fruit is thoroughly cooked but not broken. Sweeten to taste. Very much less sugar will be needed than for fresh fruit.

    Stewed prunes [ edit | edit source ]

    Cleanse thoroughly, soak in water ten or twelve hours, adding a little granulated sugar when putting to soak, for although the fruit is sweet enough, yet experience has shown that the added sugar changes by chemical process into fruit sugar and brings out better the flavor of the fruit. After soaking, the fruit will assume its full size, and is ready to be simmered on the back of the stove. Do not boil prunes, that is what spoils them. Simmer, simmer only. Keep lid on. Shake gently, do not stir, and never let boil. When tender they are ready for table. Serve cold, and a little cream will make them more delicious. A little claret or sauterne poured over the prunes just as cooking is finished adds a flavor relished by many. Added just before simmering, a little sliced lemon or orange gives a rich color and flavor to the syrup.

    Baked prunes [ edit | edit source ]

    Cook prunes in an earthenware bean pot in the oven. Wash and soak the prunes and put them in the pot with a very little water let them cook slowly for a long time. They will be found delicious, thick and rich, without any of the objectionable sweetness. Lemon, juice and peel, may be added if desired.

    Prunes without sugar [ edit | edit source ]

    Wash prunes thoroughly, pour boiling water over same and let them stand for ten minutes. Then drain and pour boiling water over them again put in sealed jar see that prunes are all covered with water. Ready for use after forty-eight hours. Will keep for a week at a time and the longer they stand the thicker the syrup gets.

    Steamed prunes [ edit | edit source ]

    Steam until the fruit is swollen to its original size and is tender.
    Sprinkle with powdered sugar and squeeze lemon juice over them.

    Prune soufflé [ edit | edit source ]

    Remove the pits from a large cup of stewed prunes and chop fine. Add the whites of three eggs and a half cup of sugar beaten to a stiff froth. Mix well, turn into a buttered dish and bake thirty minutes in a moderate oven. Serve with whipped cream. If it is desired to cook this in individual cups, butter the cups, fill only two-thirds full, to allow for puffing up of the eggs, and set the cup a in a pan of water to bake. Some like a dash of cinnamon in this.

    Sweet entrée of ripe peaches [ edit | edit source ]

    Take large, solid peaches, pour boiling water over them so that the skin may be removed smoothly. Have ready thick syrup made of sugar and water. When boiling hot add peaches and boil about five minutes remove and place in ice chest. When ready to serve have a sweet cracker on dish, place peach on same and pour over this a raspberry jelly slightly thinned and cover all with salted almonds or walnuts. Other fruits may be treated in like manner.

    Simple Berry Compote

    Have you ever attended a waffle brunch? It’s a breakfast party wherein the host provides hot, fresh waffles and the guests bring his or her favorite toppings. It’s like a waffle bar, and it’s quite lovely.

    You know what? You should host one yourself. And if you do, be sure to have plenty of this simple, 2-ingredient compote on hand. It’s sure to be the most popular topping of all.

    For my waffle brunch, my friend Lauren made a version of this compote, only she went with fresh ginger and blueberries she picked from her garden. Yes, she’s that cool.

    Anyway, I’d never made compote before and she taught me how.

    The concept is simple: Throw your favorite fresh or frozen fruit (berries and stone fruit work best) into a pot and add a little juice to get a sauce going. If your fruit is sour, add a little sugar. For more flavor, add ginger, cinnamon, or another spice of choice.

    For this very summery version I went with half cherries, half strawberries and a splash of orange juice for a fresh citrus touch.

    The best part? It comes together in just 20 minutes. And once it’s done, you can put it on everything:

    You get the drift. It’s so warm and fruity and delicious you’d never guess it was mega healthy for your bones.

    You’re gonna love this compote. It’s

    Perfectly sweet
    Subtly tart
    Loaded with antioxidants
    & Perfect for all your breakfast-topping needs

    If you make this compote, let us know in the comments or by tagging a photo #minimalistbaker on Instagram. We love to see what you’re cooking up. Cheers!

    Recipe Summary

    • 10 large egg whites (1 1/2 cups at room temperatrue)
    • 1 ½ teaspoons cream of tartar
    • ¾ cup granulated sugar
    • ¼ teaspoon pure vanilla extract
    • 1 cup cake flour
    • ¾ cup confectioners' sugar
    • ¼ teaspoon salt
    • 2 pints strawberries (sliced)
    • 2 pints raspberries
    • 1 pint blackberries
    • ½ cup granulated sugar
    • 3 tablespoons fresh lemon juice

    Preheat the oven to 350°. In the bowl of a standing electric mixer, beat the egg whites at medium-high speed until frothy. Add the cream of tartar and beat until firm peaks form. Add the granulated sugar, 2 tablespoons at a time, beating for 10 seconds before adding more. Beat in the vanilla. Once all of the sugar has been added, beat the whites at high speed until stiff, about 4 minutes.

    In a medium bowl, whisk the cake flour with the confectioners' sugar and salt. Sift the dry ingredients over the beaten whites in 3 batches, folding gently with a large spatula until incorporated. Spoon the batter into an ungreased 10-inch angel food cake pan (do not use nonstick). Bake for 40 minutes, until the cake is risen and golden. Invert the cake in the pan onto a bottle neck and let cool.

    In a large saucepan, combine the berries, sugar and lemon juice and simmer until the juices are released, about 10 minutes. Let cool slightly.

    Using a knife, loosen the cake from the pan and remove the side of the pan. Loosen the cake from the pan bottom and the tube. Transfer the cake to a plate. Slice the cake and serve with the warm compote.

    12. Candy Bars and Cookies

    Give your cheesecake a crunchy twist by topping it with a layer of crushed candy bars and cookies! Apart from the flavor, I also love how fun and these toppings are to use.

    Just place them in a Ziploc bag, seal, and crush them with a rolling pin. Then scatter them all over the cake and you&rsquore done.

    Watch the video: Βερίκοκο κομπόστα, με φρέσκα βερίκοκα από τον κήπο