Fruit Compote has a day on the calendar to celebrate the rich tradition of blending different fruits together. The French would boil them in a syrup, but I have a much simpler version.
Note, compote is different from compost – the leftover garbage pile some folks have in their yards to shore up the garden soil. In compote, you want fruit that is succulent, not spoiled.
It’s an appropriate dessert, especially during lent. It’s also a tradition for Jewish Passover, but then it’s made with all dried fruit.
I have a formula for making this that you might enjoy:
1 canned fruit
1 fresh fruit
1 dried fruit
1 frozen fruit
Topping of choice – usually low fat yogurt for me.
Look for fruits with different colors and textures for the best result.
If you’re using fresh apples or bananas, make only enough for one meal, as the bananas will get mushy and the apples may turn brown.
Serve in a pretty dish, if you want to dress it up. This would be a fun dessert to put in a tall wine glass.
The possibilities are endless, but let me show you one example.
1 15 oz can pear slices – drained
1 cup frozen strawberries
1 cup fresh blueberries
1/2 cup dried craisins (You can use a full cup, if you like.)
1 6 oz cup of vanilla bean low fat yogurt. (Remember when yogurt was always 8 oz?)
Instead of yogurt, you may want to use pudding. For more topping ideas see this blog post: