Fruit Compote


Prep Time

minimal

Cooking Time

15 - 20 minutes

Yields

Ingredients

  • frozen or fresh in season fruit of choice
  • honey or evaporated cane sugar
  • cornstarch
  • fresh lemon juice

Directions

  • In the preparation of the thickening agent - the ratio is 1 to 2 cornstarch to sweetener  For example 1 TBL cornstarch to 2 TBL sugar.  I do find if choosing honey a reduction to 1 1/2 honey works very well.  
  • Using frozen fruit of choice (red raspberries, blueberries, blackberries, strawberries) all work very well.  
  • Place fruit in saucepan over low heat.  Allow the fruit to slowly melt allowing juices to extract but leaving texture of fruit whole.
  • Add a dash of lemon juice 
  • Once fruit is melted add thickening agent and turn heat to medium
  • Mixture should be slightly cloudy
  • Allow mixture to come to a low boil to clear away the cloudiness
  • Turn off heat, allow to cool
  • Serve warm or cool

Notes

Should there be an imbalance with the thickening agent.

1. If mixture remains too thin add a bit more to get to desired consistency.

2.  If the mixture is too thick.  Add a touch of sweetener ONLY to get desired consistency.


This approach to a compote or sauce can be used as a finishing partner to Angel Food Cake, Pound Cake, OR as a breakfast topping to Greek Yogurt.  Excellent!

Credit

Retired Sugar PeddlerMary's Kitchen