Berry compotes are an easy way to elevate just about any breakfast dish. From pancakes and waffles, to scones, oatmeal, and yogurt, berry compotes are a great way to use fresh, in-season fruit. Learn how to make a berry compote with this simple recipe that calls for just 4 ingredients.
Whether you’re in the heat of the summer, with heaps of fresh, ripe berries, or you’re in the depths of a cold winter and all that’s available are frozen berries, a berry compote is never more than 30 minutes away. And when it only requires 4 ingredients, you can whip one up anytime.
Want this recipe for Toasted Oat Pancakes? Check out the recipe I developed for Cooks’ Emporium!
So, what is a fruit compote?
- Simply, it’s a dish that’s often served cold or at room temperature and is made of cooked fruit in some type of sweet sauce. Often times liquor or liqueur is added, as are nuts and dried fruit.
What kind of fruit can be used to make a compote?
- It’s really up to you! I usually stick to berries or stone fruit like peaches, plums, and apricots. But apples and pears also make wonderful fruit compotes in the cooler months.
How do you make a berry compote?
- Making a berry compote (as with any fruit compote) is very easy. All you do is cook fresh or frozen berries in a saucepan with some type of sweetener (such as honey, maple syrup, or sugar) and any preferred spices or herbs (I like cardamom, nutmeg, ginger, cinnamon, thyme, and rosemary). Once the berries are juicy and broken down a bit, remove the berry compote from heat, stir in a splash of extract (pure vanilla or almond), and cool slightly before serving. Quick and easy!
How long do fruit compotes last?
- Fruit compotes will last up to 2 weeks in the refrigerator or 6 months in the freezer when stored in an airtight container.
What can you serve fruit compotes with?
- Oatmeal (from Cookie + Kate)
- Ice Cream (from Dessert for Two)
- Brownies (from Broma Bakery)
- Yogurt & Granola
Learn how to make a berry compote with this simple 4-ingredient recipe.
Bring berries, maple syrup, cardamom, and salt to a simmer in a saucepan over medium heat. Cook berries, stirring and smashing with a spoon frequently, until broken down and juicy, 10–15 minutes.
Off heat, stir in vanilla bean paste.
Cool slightly before serving or transfer to a container, cool completely, then cover and refrigerate until needed. Reheat on stove top over low heat, or in the microwave, when ready to use.
Store compote in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up t 6 months.
Check out this Strawberry-Rhubarb Compote too!