Today, I’m going to do something quite different from what I usually do. You’ll learn a new recipe and a few things about the foodie world. What are the tiny differences that exist? Like Star Wars and Star Trek. I take it back, it’s a world of difference. Our topic; Compote. Now, a little back story.

Compote is derived from the French word compote meaning mixture. It also has roots in Latin as compositus, also meaning mixture. Simply put, it is a mixture of fruit cooked in sugar syrup. A more elaborate definition would be that compote is fresh or whole fruit slowly cooked in sugar syrup, which could contain liquor or spices and is served immediately.

There’s a common mix-up between Jam, Jelly and Compote, which is easy to see why since they all have fruit as their main ingredient but they still have a few differences which I’m going to clear up.

Jam is fruit cooked in sugar or water till its sticky.It has a consistency that allows for spreading on food like bread.

Jelly is also fruit cooked in sugar but it is strained continuously to remove lumps and seeds until it forms a fine thick consistency. It’s usually stored in cans.

Compote as we already know is slowly cooked fruit in water or sugar syrup. Sometimes referred to as fruit puree.

Now, the big question. What can I do with compote? Well, today I’m sharing the recipe for cherry compote and i know that you’d love it because I do.

The ingredients and procedure are as follows;

Cherry Vanilla Compote