Page 548 - YC Cooking School

A few notes on making a fruit compote

A compote is just a fancy word for a jam. It’s a simple combination of fresh fruit that’s been
cooked in a liquid over a low heat, so that it softens and can be mashed or puréed to your

preferred consistency.

A ratio to remember
2 cups fruit to 1/2 cup liquid (warm water or fruit juice) is the basic ratio for a compote.
You’ll then need to sweeten to taste depending on the type of fruit you’ve used. 1 or 2

tablespoons of sweetener (xylitol or honey) will usually do the trick. For a final flourish of
flavour and freshness, add a little clementine, lime or lemon zest or a little grated fresh
ginger to lift the overall flavour of the compote.

A few fruity options

Berries, stone fruit, apples and pears make the best compotes, but you can get creative and
try out other flavour options too.

Cheat sheet for this lesson’s recipes

Ingredient substitutions, shortcuts and time-saving tips

1. Save time by making a double batch of granola and freezing half of it. It freezes well
for up to two months in an airtight container. When you want to use it, lay it flat on a
baking sheet and bake at about 120°C for 20 minutes to dry out and restore any lost

crunch.
2. Instead of honey, consider using xylitol or stevia instead for the granola. They’re both
natural sweeteners.

Learn to cook online at learn.yuppiechef.com

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