We’ve talked about compotes a little bit before in my best ever blueberry pancakes post but really only scratched the surface. We’re going all the way in today because compotes are so good, so simple, and can pretty much go on anything. Cakes, ice cream, frozen yogurt, dutch babies, pancakes, waffles, french toast, and more. You are probably reading this and wondering “is she done or is she finished?” but I’m NOT because the possibilities are truly endless! You could even make a savory compote to top fish, meat, etc. but today’s focus is the sweet kind because that’s what I love most. Compotes are typically comprised of fresh or frozen fruit, a sweetener, a little acid (like orange juice or zest), and water. You can also add some spice if you like. I added a little nutmeg to the peach compote pictured below and [Y’ALL] it smelled like my great great aunt Georgia (may she rest in peace) was making her famous peach cobbler right in my kitchen. They only take about 15 minutes to make and are not just visually enticing but SO tasty. You can use most fruits for this or even mix different ones together within one compote but I wouldn’t recommend watery fruits like melons or kiwis. Once made, these compotes will keep in the fridge for about five days and you can also freeze them to have on hand at all times. Do not settle for just maple syrup at your next brunch. Make this and impress your friends!
As you can see, I immediately used the blueberry compote on some pancakes. Sorry, not sorry! Thanks for reading!
This post is also part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Susan and Mike from Simply Sundays.
- 2 cups fresh fruit seeded and cut into bite-sized pieces
- 1/3 cup sugar
- 1/3 cup water
- 1 teaspoon lemon zest
- spices (optional)
Add all ingredients to a medium saucepan over medium heat.
Stir together and cook for two to three minutes (berries will begin to burst if using blueberries).
Reduce to low heat and simmer for about 10 minutes. Serve warm. Keeps in fridge for about five days.