Description

Background:

When I first learned about compotes in 2014, I immediately knew this would be a technique I’d leverage for years to come. Apples, berries, tomatoes… Sweet, savory(-ish)… there is so much versatility and varied application for a reduced sauce made up of broken-down fruits!

One of my favorites is serving a meaty whitefish (say, halibut) with a tomato compote and adding some roasted tomatoes on the vine to the plate for presentation; the tomato with the whitefish may as well be playing a symphony. Apple-ginger is another go-to with diced candied ginger root mixed in; I can’t tell you how much I enjoy a freshly cooked waffle with a scoop of this on top. Rocks my world every time.

The technique for making any kind of compote — which essentially should take the form of a somewhat more liquidy batch of preserves — is largely the same: fruit component, a bit of liquid to reduce and break down the fruits, a pinch of acidity and sweetness to balance everyone out, and LOTS of time. This is most definitely a lazy Sunday type of recipe: throw everything together and forget about it!

Speaking of versatility, don’t be afraid to experiment with different herbs and/or spices alongside your fruit components. Just be sure to fish them out (or put them in a sachet for easy removal) once it’s ready to cool! As I’ve said before, the sky’s the limit!

NOTE: if you’re using apple or white grape juice, be sure to account for the additional sweetness those ingredients will introduce. The sugar is “to taste” for a reason!

 

Ingredients:  (Yield: ≈ 28 oz)

• 64 oz frozen mixed berries
• 20 fl.oz water (sub apple or white grape juice)
• Granulated sugar, to taste (sub brown sugar)
• A splash (≈ 2 fl.oz) of lemon juice

 

Directions:

1. Grab a stock pot and set it on the stove top. Set heat to high.
2. Add the frozen berries to the pot.
3. Add the remaining ingredients to the pot and wait until everything comes to a rolling boil.
4. Cut the heat to low and stir everything together.
5. Let compote simmer uncovered for 3-4 hours or until the liquid has reduced to ¼.
6. Cut the heat and let cool. Adjust seasoning to your preferences.
7. Strain compote into a container and refrigerate until ready to serve. Save the berry syrup for later use, if desired.
8. Serve with waffles, pancakes, latkes, etc., or use as an oat bar filling. Really, just do you at this point!