Compote

This article is about the dessert. For the similar Eastern European beverage, see Kompot. For other uses, see Compote (disambiguation).

Compote
A rhubarb and apple compote (right)
Alternative namescompost (Middle English)
TypeDessert
Serving temperatureWarm or chilled
Main ingredientsFruit, sugar syrup, spices
  •  Wikimedia Commons logo Media: Compote

Compote or compôte[1] (/ˈkɑːmpoʊt/ KAHM-poht; French for 'stewed fruit')[2] is a dessert originating in medieval Europe,[citation needed] made of whole or pieces of fruit in sugar syrup. Whole fruits are cooked in water with sugar and spices. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, other spices, ground almonds, grated coconut, candied fruit or raisins. The compote is served either warm or cold.[3]

History

Compote conformed to the medieval presumption that fruit cooked in sugar syrup balanced the effects of humidity on the body. The name is derived from the Latin word compositus, meaning mixture. In late medieval England it was served at the beginning of the last course of a feast (or sometimes the second out of three courses), often accompanied by a creamy potage.[4][5][6] During the Renaissance, it was served chilled at the end of dinner. Because it was easy to prepare, made from inexpensive ingredients and contained no dairy products, compote became a staple of Jewish households throughout Europe.[7] In modern French, the term refers to usually unsweetened fruit purée without fruit chunks, such as applesauce.

Variations

Dried fruit is often used for compote by cultures from eastern Europe, and its syrup is also drunk as a beverage. Both are called kompot. In Mennonite culture, dried-fruit compote is known by the Plautdietch name pluma moos.

The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote.[5] Other variations include using dried fruit that have been soaked in water in which alcohol can be added; for example, kirsch, rum, or Frontignan.[8]

See also

References

  1. ^ "Compôte recipes". bbc.co.uk. BBC Food. Retrieved December 10, 2019.
  2. ^ "compote". etymonline.com. Retrieved August 3, 2023.
  3. ^ "Αχλάδι, μήλο ή κυδώνι; 4 κομπόστες με φθινοπωρινά φρούτα" [Pear, apple or quince? 4 autumn fruit compotes (recipes)]. gastronomos.gr (in Greek). Archived from the original on November 19, 2024.
  4. ^ Hieatt, Constance B.; Butler, Sharon, eds. (1985). Curye on Inglysch. New York: The Early English Text Society.
  5. ^ a b Austin, Thomas, ed. (1964) [1888]. Two Fifteenth-Century Cookery-Books. New York: The Early English Text Society.
  6. ^ Sutton, Anne F.; Hammond, P. W. (1983). "Information on the Coronation feast of Richard III". The Coronation of Richard III: the Extant Documents. New York: St. Martin's Press – via florilegium.org.
  7. ^ Laniado Tiroche, Limor (October 18, 2012). "A Taste of Poland: Recipes for Fresh Fruit Compotes". Haaretz. Retrieved June 26, 2026.
  8. ^ Robuchon, Joël (2001). "Members of the Gastronomic Committee". Larousse Gastronomique. New York: Clarkson Potter. pp. 322–323.

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