This is a generic fruit compote, which I typically make with frozen or canned fruit.
Mechanic
Compote is fruit reduced in its own juice with sugar. Start at 10 parts fruit to 1 part sugar by weight, then sweeten to taste at the end; tart fruit can take more. Juicy or frozen fruit releases enough liquid on its own. Add water only for firm fruit like apples or pears. The flavouring should suit the fruit: citrus zest brightens berries, cinnamon and nutmeg suit apples and pears, and balsamic deepens red fruit.
Ingredients
- 500 g fresh or frozen berries or fruit (about 1 lb), chopped if large
- 50 g white sugar (¼ cup)
- ½ lemon or lime, juiced (about 1 tbsp)
- 1 small pinch salt
- 30–60 ml water (2–4 tbsp), for firm fruit only
Method
Combine the fruit, sugar, salt, and citrus juice in a saucepan. Add water if the fruit is firm. Add any flavourings now.
Bring to a boil over medium heat. Crush some of the fruit against the side of the pan to release its juice. Lower the heat and simmer, stirring occasionally, until the liquid turns syrupy and coats a spoon, about 10–15 minutes.
Taste and add sugar as needed. Remove any whole spices. The compote thickens further as it cools.
To serve
Warm over waffles or pancakes, or cold with yogurt or ice cream.
Variations
Flavourings
Add one or two, matched to the fruit: lemon, lime, or orange zest; a cinnamon stick; a grating of nutmeg; a split vanilla bean; a splash of balsamic for red fruit; a chili for heat. Stir a knob of unsalted butter in off the heat for a glossier finish.
Pourable sauce
For a smooth, glossy sauce that holds on waffles, stir 1 tsp cornstarch into 2 tsp cold water. Stir it into the simmering compote and cook until it turns clear and thickens, about 1 minute.
Strawberry-rhubarb
See Strawberry-rhubarb compote. The rhubarb supplies enough liquid that no water is needed.
Notes
Keeps refrigerated for up to a week.