This Mixed Berry Compote is incredible! Fresh fruit, sugar and lemon juice simmer until becoming a thick and delicious sauce with pieces of tender fruit. Serve over ice cream or a slice of pound cake with a dollop of homemade whipped cream! Yields 4 cups.
So simple, yet SO very impressive.
But What Exactly is Compote?
A compote is a simple recipe consisting of whole fruit (or large pieces) in a thick syrupy sauce. The consistency of your compote will depend on the size of fruit (whole fruit vs cut fruit) and also the type of fruit use. I’ve read that the amount of pectin in a recipe will also determine whether the compote has more whole fruit pieces or more jammy.
What I love most about making compotes is that you can use just about any fruit and it calls for very little ingredients. In this recipe all you need is fresh berries, lemon juice and a little sugar. You can take your compote up a notch by using dried herbs and spices, a splash of liquor or adding a splash of vanilla once off the heat. Compote is cooked slowly, the gentle heat and sugar will draw out all the natural juices in the fruit creating a beautiful jammy sauce.
Ways to Serve Compote:
- Serve over ice cream or yogurt.
- Spoon over homemade pound cake and with whipped cream!
- Add some to a small bowl and serve as a spread with your favorite cheese and crackers.
- Top french toast or a stack of pancakes.
- Serve as a topping for cheesecake.
- Pair your compote (depending on the fruit) with roasted meat like ham, pork chops, lamp etc.
To Make The Berry Compote You Will Need:
- strawberries – Leave smaller berries whole and slice larger berries in half.
- blueberries – Use fresh, firm and ripe blueberries.
- blackberries – The more ripe the sweeter the blackberry.
- raspberries – Adds sweet tart flavor, but do break apart while cooking. Omit if seeds aren’t your thing.
- granulated sugar – Lends sweetness and helps draw out the natural juices from the berries.
- lemon juice – This interacts with the fruit pectin so the juices set and thicken slightly.
Wash the fruit and hull the strawberries. Add all the berries into a 3-quart saucepan.
Next add in 2 tablespoons sugar.
Squeeze in the juice of 1/2 a large juicy lemon.
Place the sauce pan onto the stove, bring to a simmer over medium to medium-high heat, gently stirring to combine.
Once simmering, reduce heat to medium-low and stir occasionally for 8 minutes. Once the berries are soft and have released their juices, remove the pan from the heat and set aside.
Allow to cool a bit before serving.
This mixed berry compote on homemade pound cake and whipped cream is my favorite way to serve it. The saucy part of the compote will soak slightly into the pound cake, and the whipped cream adds a touch of cool creaminess.
How To Store Compote:
If storing in the refrigerator, it’s best to store in sterilized jar or jars to prolong the shelf life. If stored properly, you can keep this in the fridge for up to 2 to 3 weeks. Or store in freezer friendly containers in the freezer for up to 3 months.
Mixed Berry Compote
FOR THE BERRY COMPOTE:
- 8 ounces strawberries, rinsed well, hulled and halved if large
- 1 pint blueberries, rinse well
- 6 ounces blackberries, rinse well
- 6 ounces raspberries, rinse well (optional if wanting to avoid the seeds)
- 2 tablespoons granulated sugar
- 2 tablespoons lemon juice
- Combine all ingredients into a 3-quart saucepan. Place the saucepan on your stove top and bring to a simmer over medium to medium-high heat, until the fruit start to release their juices and start to boil.
- Reduce heat to medium low and simmer for about 8 minutes. Once fruit is tender, remove from the heat and set aside to cool before serving.
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