I’m not sure I know how to express in words the love that I have for simple fruit compote. It has completely revolutionized my breakfast. I put it on almost everything.
All jams, jellies, and compotes are all variations on the simple concept of putting fruit in a pot and cooking it down to release it’s natural sweetness and juice, with various thickeners, sweeteners, and flavorings.
What About Sweeteners & Thickeners?
I’ve enjoyed making jam since I was a child. I always looked forward to Jam Day, it was a delightful, all-afternoon summer project that my mom and I did together. I loved marvelling at the finished product, countertops full of delicious jam to enjoy all year, and the satisfying “pop” of the lids sealing spontaneously throughout the evening.
No matter how many times I made jam however, I was always surprised every time at how much sugar is involved. We’d dump multiple bags of white sugar into the pot and stir it in with the yummy, fragrant berries, and I remember thinking “is this really necessary?”
Well, in my opinion, the answer is: absolutely not! Ripe summer fruit is already so sweet and delicious, and leaving the sugar out keeps it nice and tart, which I love in my breakfasts. Especially when paired with fresh fruit, yogurt, and a sprinkle of granola on a bowl of oatmeal – it’s pure perfection.
Making fruit compote is mainstay of my weekly batch cooking routine. I make small batches about every week, in the evening, so that I wake up to a delicious morning treat.
Which Fruits Work Well for Compote?
My favorite fruits to make compote out of are:
Storing & Preserving Compote
Because there are no sugar or preservatives added, this simple compote doesn’t last more than a week in the fridge, and should not be canned using traditional methods. However, it does freeze well! If I have a lot of fruit to process and make more compote than I can eat in a week, I freeze it in small jars with about 1/2 inch of room left at the top to allow for expansion.
Fruit (1-5 cups)
- plums pits removed (can be done after cooking)
- apricots pits removed (can be done after cooking)
- cherries pits removed
- peaches chopped
- 1-2 tsp chia seeds to absorb liquid if needed
- Put the fruit in a small saucepan, mash a bit with a fork or potato masher, and simmer over medium-low heat for 10 minutes. That’s it!
- Refrigerate for later use. It will firm up if left overnight in the fridge.
- If the fruit is particularly juicy and the compote is too runny, you can stir in 1 tsp of chia seeds to absorb some of the liquid.
- If the fruit is having a hard time getting started and sticking to the pot, add 1 Tbsp of water to help it along until it starts to release the fruit juice.
- Frozen fruit works great for this too.
- I like to make a big batch of compote at a time, but because there are no sugar or preservatives added, it should not be canned using traditional methods. It does freeze well though! If I have a lot of fruit to process, I usually make more compote than I can eat and freeze it in small jars with about 1/2 inch of room left at the top to allow for expansion.
My Favorite Applications of Fruit Compote
- On Banana Oat “Oatie” Pancakes
- Poured over Flourless Lemony Quinoa Pancakes
- Drizzled over Banana Oat Waffles w/ Peanut Butter Drizzle
- Mixed into Easy Overnight Oats
- With PB & Overnight Oats
- Swirled into yogurt
- Atop warm oatmeal
- With Vanilla Chia Pudding
- Dolloped atop of Creamy Millet Porridge
- Mixed into Warm Buckwheat Porridge
- In Spiced Quinoa Porridge