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

FAQs

Is compote healthy? ›

Berries are relatively low in sugar in comparison to most other fruits and they are very high in a number of vitamins and phytonutrients. This quick and easy sugar-free compote is my favourite thing to have with yoghurt as a healthy dessert.

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.

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

The recipe or methodology hasn't changed much over the centuries… a compote is simply cooked fruit preserved in a sugar syrup. Compote can be made from fresh or dried fruit, left whole or cut into chunks (although more commonly the latter), and cooked in a sugar syrup with or without spices.

Incorporating compote into your diet can aid in maintaining optimal digestive function. Sustained Energy Release: The natural sugars present in the fruits used to prepare seven-fruit compote provide a sustained source of energy, making it an ideal addition to your breakfast or snack routine.

Antioxidants in wild blueberries appear to be heat stable since cooked berries retained significant HAA. Cooked wild blueberries can be recommended as a good source of dietary antioxidants.

Typically, a compote is prepared to complement a particular dish, such as a dessert or piece of meat. You should eat compotes shortly after making them.

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.

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.

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.

What fruit mixes well with berries? ›

Blueberry: Pairs well with other berries, cardamom, cinnamon, citrus, fig, ginger, hazelnut, honey, lavender, lemon, lemon verbena, mango, mint, nutmeg, peach, vanilla, and watermelon. Accent blueberries with berry and orange liqueurs. It's a fun flavor to mix with, and blueberry co*cktails can be diverse.

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.

For a thicker compote, you have two options.

You can choose to cook your strawberry compote down into a further reduction, or you can add a cornstarch slurry. To make a cornstarch slurry, whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water.

It's delicious served warm straight after cooking and is also a fantastic way of using up lots of different fruits and storing them. Unlike jams and jellies, home-made compotes should be kept in sterilised jars in the fridge (for up to two weeks) or frozen for later use.

The Culinary Institute of America considers compote to be one of two types of fruit sauce: there's coulis, made with smooth, pureed fruit and then there's compote, which is a chunky mixture.

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.

But don't forget about canned peaches, pears, pineapples and more! You may not know that many canned fruits like peaches are picked at peak ripeness and go from field to can in a matter of hours. This means they ripen to their full nutrition and flavor on the plant before making it to your grocery store.

Jam is easier to spread and has a consistent texture whereas compote is thicker because it hasn't been reduced to a full syrupy mixture and maintains many whole chunks of fruit. As for storage, compote has less sugar and therefore has a shorter shelf life, and is intended to be eaten immediately after making.

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.