It’s probable that you’ve tried compote, which can be incorporated with diverse foods. You can eat it over ice cream, yogurt, and oatmeal. Likewise, spread it on other breakfast items, such as pancakes, waffles, and French toast. Or mix it as a filling for desserts, including cakes, or as a topping for cheesecakes. But I’m getting ahead of myself. I need to first tell you how to make a fruit compote.
With fruit compote you can use really any fruit, frozen, fresh, or dried. However, you might find that berries seem to work best. They’re bite size, easy to clean, and you don’t have to cut them up. My personal favorites are blueberries and blackberries. And I have used both fresh and frozen, whichever I have on hand. Though, for this particular recipe, I bought fresh blueberries.
Also, with fruit compote, you need a sweetener, like sugar, Truvia, or something similar. I used Truvia, so I adjusted the amount needed. And you need a thickening agent, like corn starch, added with water. Those are the basic ingredients. But now we’re going to add them all together.
Fruit Compote Ingredients
- 4 cups of blueberries
- 1/4 c of Truvia or 1/2 c sugar
- 4 tsp of corn starch and 4 tsp of water
- pinch of allspice, cinnamon, and salt
Fruit Compote Instructions
- In a medium saucepan, combine the ingredients, and bring to a boil over medium heat. Simmer, covered 3 minutes or until thick.
- If you want to take the pan off the heat at this point, you can; I don’t. I let it stay on low heat with the lid off, to get more syrupy for ~ 10 more minutes. Stir occasionally; then remove from heat.
- Serve as an accompaniment to breakfast, like pancakes, waffles, or French toast. Or add to yogurt, shakes, oatmeal, or even on top of ice cream.
Whatever you put this fruit compote on will taste amazing. I can promise you that! Just give it a try. Plus, it’s so easy to make.
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Chicken Girl 