Easy Mango Compote Recipe (2024)

FAQs

What is the purpose of a compote? ›

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.

If you would like your compote to be thicker , you can add a thickening agent such as cornstarch (make sure to mix it well in water before adding to the compote) or pectin. Simply simmering the fruit for longer with sugar also helps to boil off the extra juice.

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.

This tasty compote is a delicious dish that uses fruit that is fresh, frozen, dried and canned. It's great on its own and can also be enjoyed with porridge, pancakes or yoghurt.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Abundant in Essential Vitamins and Antioxidants: Seven-fruit compote harnesses the nutritional goodness of multiple fruits, each contributing essential vitamins and antioxidants. Fruits like apples, berries, and oranges provide a rich source of vitamin C, while others such as plums and peaches offer an array of ...

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.

Storage & freezing

Store in a sealed container or jar in the fridge for up to 2 weeks. Fruit compote can also be frozen for up to 3 months. Defrost in the fridge overnight before using. Serve cold, or warm gently in a small pan on the stove or in a microwave.

Usually, when you wash and cut your produce, their shelf life is limited to a couple of days. But, when I put them in mason jars after prepping them, they last a week to a week and a half. Because mason jars are air tight, they keep the produce from spoiling as quickly.

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.

What does compote mean in Spanish? ›

Compote or compôte (French for stewed fruit) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup.

It's just that, in my head at least, the word compôte generated a mental image of something more ooh la la than an everyday bowl of stewed fruit. The fact of the matter is, however, that there is really no difference between the two. A compôte (almost literally) boils down to some pieces of fruit stewed in syrup.

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.

Quince compotes are anti-inflammatory due to containing pectins and tannins. It prevents intestine diseases. Raspberry and dewberry compotes contain vitamin C and are popular to treat cold and infectious diseases. Grape compotes are a great diuretic.

A comport is often shaped like a big, flatter, bon bon dish, and they are also used for holding food. Sometimes comports can be quite flat, like a small, slightly rimmed plate situated on a pedestal base. A comport dish are a compote dish are often confused.

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.

Apple compote is what the French call applesauce. It is utterly simple to make, but freshly made it is several cuts above storebought. Serve it warm, for a comforting dessert, topped with a dollop of crème fraiche if you like. Or use it as a filling for crêpes.