How to Make a Simple Fruit Compote

Side view of fruit compote in white bowl with spoon on top of saucer with compote in jar in background.

This simple 2-ingredient fruit compote is a delicious way to use summer fruit. It’s incredibly quick and easy to make and can be served in many different ways.

Course Dessert, Snack

Cuisine gluten free, vegan

Prep Time 2 minutes

Cook Time 8 minutes

Total Time 10 minutes

Servings portions

Calories 50kcal

Author Monika Dabrowski

Equipment

Saucepan

Ingredients

450 g berries or stone fruit or currants, fresh or frozen
1 tbsp sugar or to taste, alternatives include honey and maple syrup

Metric - US Customary

Instructions

If using fresh fruit rinse the fruit and remove the pits (if applicable) then place the fruit in a large pan/saucepan. If using large fruit, such as peaches, remove the pits and chop into chunks before cooking. Add the sugar and cook over a medium heat for about 6 minutes (add 2 more minutes is using frozen fruit) stirring often. The fruit will soften and release lots of juice.
Bring to the boil and cook for a couple of minutes. Stir gently so the fruit keeps its shape.
Add more sugar to taste at any point during cooking if needed.
Remove from the heat and serve immediately or wait for the sauce to cool before serving. See Serving Suggestions in post.

Notes

Use fresh or frozen fruit. Frozen fruit will need to be cooked a little longer (about 2 minutes more).
Your fruit compote will thicken as it cools – add a splash of water, orange or apple juice to loosen the mixture if you like.
The amount of sugar needed depends on the kind of fruit you use as well as personal preference. So adjust the amount to your liking.
You can use a potato masher to break up larger pieces of fruit after the compote has cooked.
Keep in a jar, refrigerated, for up to a week. Cool completely before refrigerating.
Serve warm or chilled.

Nutrition