#fruit compote

[askwhatsforlunch]

Port Cherry Compote

It might be difficult to pit, freeze and save a few cups of cherries at the height of Summer, when they are ripe, juicy and delicious; but if you do, then you can make this delicious Port Cherry Compote in March --you can also absolutely buy frozen cherries!

Ingredients (makes about a cup):

1 cup frozen cherries of your liking (i prefer juicy dark cherries)

1/4 cup good quality White Port

In a small saucepan, combine frozen cherries and White Port.

Bring to a slow boil over medium heat.

Then, reduce the heat to low, cover with a lid, and simmer, about 15 minutes, until the cherries have collapsed and their juice slightly thickened.

Serve Port Cherry Compote onto Greek Yoghurt, Ice Cream, Crêpes or Pancakes!

[musewrangler]

If one is going to make a fruit compote, spiced rum is always welcome 😉. Also, even frozen berries are gorgeous!! This will go nicely over both chocolate and vanilla ice cream.

[may-k-world]

若桃（桃の幼果）で、左は10日ほど前に作った…うーん…なんだろ？？ 最初は甘露煮にするつもりで砂糖と一緒に煮て漬けこんだんだけど、実があまりにも若すぎて、ちょっとエグミというか渋みが強かったので、途中からシロップはやめて浅漬けの素で漬け込むことにしたものです。なんとなくオリーブ漬けっぽいものになる予感なんだけど、さてどうなるでしょう？ そして右のはもう少し大きくなった幼果で、今度こそは甘露煮を作りました。まずは表面のうぶ毛を取り除くために、3度ほど茹でては指で毛をこそげ落とすを繰り返し、その後お砂糖を入れて本茹での工程へ。しかし茹でた後、そのまま冷ましたらシワシワの出来になってしまったのよねー 😨 やっぱり熱いうちに瓶詰めにしたほうが良かったのかな〜？ でもお味のほうはまあまあ美味しくできました 💕 グリーンのまま仕上げるのに本当は銅の鍋で茹でると良いのだそうですが、ウチに銅鍋はないので、代わりに洗った10円玉を8枚ほど（掻き集めてそれしかなかったので…😅）入れて茹でてみたんだけど、果たして効き目はあったのかしらね？😝

[a-guy-named-ben]

I recently made a delicious berry compote from some old strawberries I had lying around. Compote is super-easy to make, goes perfectly on a variety of foods, and is an excellent use for berries that are still good but not worthy of being eaten by hand.

First, you smash up some berries and sweetener in a pot. I used about a cup of berries and a generous drizzle of honey, plus the juice of an old orange and a pinch of kosher salt.

Next, bring it to a boil. Once it’s good and boily, turn it down to a simmer. Use a potato masher or a big wooden spoon to roughly smash up the berries.

Finally, once it’s all blended together, let it cool and then put it in a jar. Use it on ice cream, pie, cereal, bagels, waffles, or your significant other. Eat it with a spoon for all I care. Just make some compote. You won’t regret it.

[dizzymaiden]

Rhubarb and Orange Cake

[thefoodarchivist]

Hers: Strawberry and raspberry compote with honey and walnuts…delicious breakfast

[kissing-the-abyss]

Made some Blueberries compote because I was given pounds and pounds of fresh Blueberries (hooray for Blueberries season). I used two cups of Blueberries, which I cooked in a large pot over medium heat. These were pretty ripe, so I didn’t feel the need to add water, as they popped open easily and the juices came out. I added 9 spoonful of Lavender honey and 30 drops of Lemon juice. Simmered it until the Blueberries were mostly broken down and it became a syrup-like consistency. Made exactly to fill the jar somehow (magic). This will keep in the fridge for a week, but probably will be gone a lot sooner. Super easy and super low energy to do this. It will become more like a jam/jelly once it cools down and sets.

[lozenger8]

You know those annoying recipe bloggers who are like, "I have a weekly meal plan. I have my freezer stocked. I have a great pantry. I make my own bread and yoghurt and ricotta and cottage cheeses. I always make my own lunch for work. In fact, I often prefer having a home-made meal than going out! I’m always trying new recipes and I devote my time to nutritionally balanced meals, uwu.”

It me. I am that annoying person. I just don’t usually bother blogging about it.