Compote

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Compote

Compote (/kɒmˈpoʊt/ or /kɒmˈpoʊt/; from the French compôte) is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, cinnamon, cloves, grated orange or lemon peel, or a dash of brandy or liqueur.

Etymology

The term compote is derived from the Latin word compositus meaning mixture. It was originally used to describe a dessert of mixed stewed fruits. The French language adopted the term in the 17th century to describe their dish of whole or pieces of fruit cooked in a sugar syrup.

Preparation

Compote is prepared by slowly cooking fruit in a sugar syrup sometimes with alcohol (such as brandy or liqueur) and spices. The fruit is usually left whole or cut into large chunks. The cooking process softens the fruit and releases its natural sugars, which combine with the sugar syrup to create a sweet and flavorful dessert.

Variations

There are many variations of compote, depending on the type of fruit used and the additional flavorings. Some popular variations include apple compote, pear compote, and berry compote. In some cases, dried fruits like prunes or apricots may be used.

Related Terms

  • Syrup: A thick, sweet liquid made by dissolving sugar in boiling water, often used for preserving fruit.
  • Dessert: A course that concludes a meal. The course usually consists of sweet foods.
  • Fruit: The sweet or savory product of a tree or other plant that contains seed and can be eaten as food.

External links

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