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Battle of the Compotes: store-bought or homemade?
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A fierce competition is raging in the compote world these days.
Which one’s better: a factory-made compote or mommy’s? (That would be me, by the way; armed with a centuries-old family recipe originating in Central-Europe…)
Well, let the battle begin!
Emulating a store-bought product is not that easy, but I have to say I’m very pleased with the result (proudly featuring in the picture to the right).
My compote is made of peaches, plums, and pears - all very ripe, so that: a) they impart flavor to the water, b) they naturally sweeten the water, no additional sugar required.
Conclusion:
My compote came out with a much livelier flavor, less sweet, and with a softer texture than its commercial counterpart. (Though the last point could be easily tweaked by reducing cooking time)
If joining forces with the ‘defenders of the homemade compote’ is of any interest, or conversely, if the picture has done its job and you’re now wondering about how to make it, then here is my recipe:
Sweetened by: fruit only
Special equipment: large pot or slow cooker with a lid.
Preps: 10-15 minutes (cook time: 1 hour)
Makes: about 2 ½ quarts
You will need:
5-6 peaches, cored and thickly diced
3-4 plums, cored and thickly diced
2 pears, cored and diced
1 cinnamon stick
Water
How to make it:
1. Place the fruit and cinnamon stick in a pot and cover with water. (Note that fruit tends to float and therefore does not need to be submerged)
2. Cover with a lid and simmer till soft, stirring from time to time.
3. Once cool, refrigerate.
Serve hot or chilled, by itself or with cream, in a bowl or a glass, and place a pitcher of compote as a centerpiece in the middle of the dining table.
With this, I will wish you a lovely weekend,
Didi
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