Berry Compote – a healthy recipe for summer treats | FitDiary (2024)

FAQs

What is berry compote made of? ›

Compote (or compôte) is French for “mixture.” It is basically a sweet, chunky fruit sauce made with whole or chopped fresh or frozen fruit and sugar. The fruit and sugar are typically cooked on the stovetop for a brief time until the fruit has softened and collapsed into a delicious fruit sauce.

Remove from heat and transfer to a clean jar or container to cool thoroughly. Store in the fridge up to 1 week or freeze in ice cube molds up to 1 month.

Compotes are very useful for health, because they contain different vitamins, pectin, minerals and fruit sugar – fructose. The health benefit of compotes is decided by the components of the drink. Apricot compotes are useful for the people who have problems in circulatory system, kidneys and liver.

Serve this frozen berry compote warm or chilled over pancakes, ice cream, yogurt, toast, waffles, oatmeal... endless possibilities and sure to please any palate.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Compote is not as thick as jam or jelly, and it's meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It's not designed to be canned or preserved for the months or years ahead. Compote is so easy to make that you can throw together a batch at a moment's notice!

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast.

Why Fresh Berries Go Bad. Everyone says you shouldn't wash berries until just before you eat them because moisture shortens their shelf life. But the truth is, berries carry mold spores that cause them to go deteriorate very quickly. And that mold can spread through a whole basket of berries in a flash.

The dish was originally served by itself in 17th century France as a dessert item. Interestingly enough, the dessert was originally created for its supposed health benefits. The idea was that this dessert, or fruits cooked in any syrup, balanced out the effects of humidity in the body.

Are cooked berries as healthy as fresh? ›

Fresh and cooked berries both have health benefits, but there are some differences. Eating fresh berries can provide more vitamins, minerals, and antioxidants that are sensitive to heat and can be lost during cooking. Fresh berries also have more fiber and water, which can aid in digestion and hydration.

Stewed fruits are very health giving due to the soluble gel like fibre component (the mushy bits) for gut and bowel health. They encourages growth of healthy bacteria, and enables regular bowel movements.

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

A compote is a dessert originating in 17th century France.

com·​pote ˈkäm-ˌpōt. 1. : a dessert of fruit cooked in syrup. 2. : a bowl of glass, porcelain, or metal usually with a base and stem from which compotes, fruits, nuts, or sweets are served.

Simply put, it is a mixture of fruit cooked in sugar syrup. A more elaborate definition would be that compote is fresh or whole fruit slowly cooked in sugar syrup, which could contain liquor or spices and is served immediately.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

Compote and jam are relatively similar and you can substitute one for another with certain considerations. Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.