These fruit compote recipes are so easy and so delicious! You can use fruit compote on pancakes, oatmeal, to top ice cream or cake and my favorite which is to make your own fruit on the bottom yogurt.
What is a Fruit Compote?
A fruit compote is one of my favorite things to do with fresh (or frozen) fruit. It is basically fruit cooked with sugar until it forms a delicious sauce. It may or may not have additional liquid and spices.
It is super easy to make, just one pot and ready in about 20 minutes. You can serve a compote warm or chilled.
A fruit compote doesn’t require any canning, however it should last about 2 weeks in the fridge. It’s a great way to preserve the fruit and make it last a little longer.
Today I am showing you two basic fruit compotes: a raspberry and an apricot.
Ingredients to Make Raspberry Fruit Compote
- Raspberries – I use organic.
- Water – optional, but I was also using this compote has a pancake syrup, so I wanted it a little more pourable.
- Honey – can use sugar or agave nectar.
- Lemon Juice – optional, but brightens the flavor.
Ingredients to make Apricot Fruit Compote
- Apricots – fresh. If using dried, you’ll need to add water to plump them up. Add just enough to cover the fruit.
- Honey – or sugar, but the honey goes so well with the apricots.
- Vanilla Extract – optional, but was sooo good. I used my Homemade Vanilla Extract.
How to Make Fruit Compote
Making a fruit compote is so easy.
- Step 1 – Chop your fruit. If the fruit is small and soft like raspberries, leave them whole. The apricots were diced. Apples are better peeled and diced. Strawberries are chopped. Just use your judgement, the harder the fruit is, the smaller the dice.
- Step 2 – Choose your sweetener – can be honey, maple syrup, agave nectar, brown sugar or regular sugar. I don’t use artificial sweeteners.
- Step 3 – Choose your liquid. Liquid is optional if you want a thick compote. If you plan on using it as a pancake syrup, you might want to add a little liquid. The liquid can be water, fruit juice, even a fruity alcohol.
- Step 4 – Cook the compote. Add the ingredients to a small saucepan and stirring, bring to a boil over medium heat. Reduce the heat and let it simmer. Soft fruits may only need 5 minutes, harder fruits may simmer as long as 15 minutes. Stop cooking when it has reached the desired consistency.
- Step 5 – Use the compote. You can serve the compote immediately warm or you can store it in a container in the fridge (Weck jars optional, but so cute!) where it will keep for about 2 weeks.
How to Use Fruit Compote!
I hope your mind is just spinning with all the ways you can use a fruit compote, all the possible variations. I love it on pancakes, oatmeal, ice cream, even just served warm in a bowl. My favorite use though is homemade fruit on the bottom yogurt. We eat these for lunch every day.
The variations are endless!
Apples plus cinnamon and brown sugar for an apple pie like compote – how good would that be on pancakes or a vanilla yogurt panna cotta!
Pears with star anise and cinnamon, maybe use some spiced pear liqueur for the liquid?!
Strawberries with a little mint or basil.
The possibilities are endless.
For even more fruit recipes be sure and follow my Fruit Recipes Board on Pinterest.
Easy Fruit Compote
Raspberry Fruit Compote
- 2 cups raspberries
- 2 tbsp water optional
- 2 tbsp honey
- 1 teaspoon lemon juice
Apricot Fruit Compote
- 2 cup apricots diced
- 2 tbsp honey
- 1 teaspoon vanilla extract
- Add the fruit, sweetener, and liquid to a small saucepan.
- Stirring over medium heat until it comes to a boil. Then reduce the heat to low.
- Simmer for 5-15 minutes depending on the consistency you want.
- Serve warm, or let cool and store in the fridge for 2 weeks.