Compotes are essentially in sugar syrup poached or stewed whole or parts of fresh or dried fruits.
 

Compotes may be “spiced” or flavored with anything from saffron, to cardamom pods, vanilla beans, cinnamon to nut essences and wine, liqueurs or spirits. Often juices or fillets of citrus fruits along with zeste are added during the cooking process to preserve the color and add acidity.

Compotes also may include a variety of fruits or even vegetables like rhubarb and ginger and may be pureed such as apple, pear or peach coulis or sauce.

Depending on the consistency of the fruits, harder fruits are added to the hot simmering syrup first while the softer fruits are added in intervals depending on their consistency, ending with berries.

 

Fruit compotes can be served warm or chilled and are popular condiments to a variety of meats and desserts.
 

They are often sterilized and stored in airtight jars for usage outside of the seasonal availability of the produce which is a great way to lock in summer flavors for the long winter months.

The term compote also refers to a stemmed glass bowl or dish often used as a certerpiece of a table which can hold fruits, nuts or similar items.