What Is a Compote? 8 Ways to Serve Compote

Compote is a type of fruit spread made from whole fruit or chunks of fruit combined with sugar syrup. It is slowly cooked to create its signature flavor. Bakers can season compotes with spices or a dash of liquor, and other recipes call for thickeners like powdered pectin to thicken the mixture. Compote can be spreadable like [jam](https://www.masterclass.com/articles/how-to-make-the-best-homemade-jam-in-4-steps-easy-berry-jam-recipe) or contain more fruit pulp a la a puréed fruit depending on the recipe. The density and amount of solids will depend on the size of fruit pieces and the added pectin in a particular recipe; lower pectin content signifies a smoother compote. Compote and jam are relatively similar and you can substitute one for another with certain considerations. There are two main differences between jam and compote: 1. __Spreadability__: Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread. 2. __Storage__: Jam is designed to last in the refrigerator; compote is not. Most compotes have less sugar than your typical jar of jam. This keeps the calorie count a bit lower, but the tradeoff is losing sugar's preservative properties. As a result, compote typically lasts about two weeks in the fridge, while an opened jar of jam can last a month or more. Compote and jam are distinct from fruit butter , marmalade, and jelly. If you want a product with no added sugar, consider apple butter. If you like the flavor of citrus peels, consider grapefruit or orange marmalade, where citrus rinds are a key ingredient. If you prefer a spread with strong gelling properties, consider jelly, which is mostly fruit juice, sugar, and pectin. Sweeter than [chutneys](https://www.masterclass.com/articles/what-is-chutney-and-6-easy-chutney-recipes), compotes are rarely stored long-term in a jar or can, differentiating it from other fruit preserves, jams, jellies, and even marmalades, which rely on citrus fruit or lemon juice mixed in with citrus rinds. 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. This short process allows chefs to use less sweetener than they might in fruit jam recipes because they do not need the preservative power of sugar. A compote can go with almost everything you eat—from breads and desserts to pork and cheeses. You can serve a compote warm or chilled, chunky or smooth, making it a highly versatile condiment, topping, or accessory to various dishes. 1. __Top off a custard__. A fruit compote can be the star of a dessert. A colorful and tasty compote can bring life to simpler desserts, like plain custard or [vanilla ice cream](https://www.masterclass.com/articles/vanilla-ice-cream-recipe). A cranberry compote can work nicely with these desserts, with the tart fruit complimenting the cream or custard’s sweetness. 2. __Use it as a side for cheese platters__. Compotes often accompany [cheese platters](https://www.masterclass.com/articles/charcuterie-board-guide) and can be sandwiched between a cracker and the chosen kind of cheese. A sweet blueberry compote can go with milky, smooth, and softer types of cheeses like [brie](https://www.masterclass.com/articles/easy-baked-brie-recipe), and a strawberry and rhubarb compote melds nicely with cheddar. 3. __Mix in with yogurt__. Plain Greek yogurt can benefit from a natural sweetener like a compote. This helps you get some fruits in for your breakfast, with any kind of compote working here—try using apples, apricots, or a peach compote. 4. __Add to French toast__. For a sweeter brunch, fry up some [French toast](https://www.masterclass.com/articles/french-toast-recipe) or make some waffles, crêpes, or pancakes and add a compote of your choosing to the top as a vivid garnish. Here, hot compote can work nicely for consistency, especially if you drizzle heated maple syrup over the dish. 5. __Sweeten a scone__. Scones can be purposefully dry, so a little butter and a topping of compote can enliven a [scone](https://www.masterclass.com/articles/cranberry-scones-recipe) and let you customize its taste. Serve with a fruit juice or a side of dried fruit that matches the flavors of your compote. 6. __Adorn meat__. An apple compote can be a lovely addition to a rack of lamb or a pork chop. For autumnal flavors, add a dash of cinnamon to your apple compote and glaze your meat with a sauce containing a touch of maple syrup. 7. __Spoon atop cheesecake__. As one of the smoothest desserts, a New York [cheesecake](https://www.masterclass.com/articles/cheesecake-recipe)’s even top can be the perfect platform for a mushy compote, creating a final photographic product. If making a lemon cheesecake, you can go further and decorate the plate or cake with citrus peels. 8. __Serve it on its own__. A compote with whole fruits just slightly cooked can also work as a snack or dessert. You can also combine a few fruits into a single compote—make a berry one with raspberries, blackberries, and strawberries, top with a dollop of whipped cream, and serve. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Dominique Ansel, Yotam Ottolenghi, Alice Waters, and more. You can cook plums, quinces, apples, and other fresh fruit to create a compote, a delicious sweet mixture of fruit and sugar that makes for a vibrant topping or a dessert unto itself.