I associate compote with my maternal grandmother. It’s not that I have a specific recollection of her making it for me…but, somehow, when I think of compote I think of her, so there must be a connection somwewhere in the recesses of my childhood memories.
I think she would approve of my recipe.
I have to say at the start that I’m not a big fan of winter fruit, but I love this!
Hand-held winter fruit just doesn’t have the same appeal to me as grabbing a juicy black plum or a sweet peach and biting in. But…an apple or pear that is accompanied by a good cheese and a glass of wine…or has been baked, stewed or otherwise altered…well, then, now we’re talking.
• I find no need to add sugar, syrup or other sweetner as the the dried fruits do a good job of sweetening and thickening.
• Many people use alcohol (generally red wine) as the braising liquid, but since I eat it mainly for breakfast this is the one time I cook with water.
• Refrigerate once it’s cooled down, but don’t eat it cold. Bring it either to room temperature or take the chill off in microwave.
Ideas for serving compote:
• as a side dish, especially with a pork loin or poultry (though here, I’d use wine!)
• for dessert (a little warm over a scoop of ice cream, mmm)
• but, mostly, I love it for breakfast.
The compote goes beautifully with ricotta or sour cream mixed with a dollop of whipped marscapone. Add black pepper and/or rosemary for interesting woody notes.
And about those pancake muffins…
Aren’t they cute? They’re just a ready made pumpkin pancake mix that I decided to bake so that I could have little bites to accompany the compote for a special treat. They came out light and fluffy and there was no need for syrup. I don’t think I’ll ever do a stack again.
I’d love to know what readers put in their compotes.