This luscious Fruit Compote recipe is the perfect addition to yogurt, pancakes for breakfast, or ice cream for a cool summertime dessert.
Ready in under 30 minutes this fruity delight is quick, easy, and oh so delicious!
It’s so easy to be lured into the fruit section of the grocery store this time of year.  All those fresh, colorful fruits look so inviting.  I am famous for overbuying and then scrambling for a way to use my ripe fruit before it goes bad.  Fruit compote is a great way around the problem.
Why This Recipe Works
- Orange zest elevates the flavors of the other fruits.
- Brown Sugar softens the sweetness so it’s not too sickly.
- Butter gives the compote a silky and smooth finish.
What Is Fruit Compote?
This dish is simply seasonal fruits cooked in sugar and butter and served as an accompaniment for desserts and breakfasts.
You can serve it with my Easy No Churn Vanilla Bean Ice Cream, or drizzled over my Sour Cream Pancakes, delicious!
How To Make Fruit Compote
- Peel the peaches and cut them in half.
- Add the fruit, sugars, zest, juice, and butter to a large skillet over medium heat.
- Stir until the butter melts and the sugar dissolves (about 2-3 minutes).
- Serve and enjoy!
Step By Step Instructions
Peel and slice peaches. Add to a pan with blueberries and orange zest.
Add the strawberries, sugar, butter and heat over a medium heat until the sugar has dissolved.
Serve and enjoy!
You can use whatever fruit you prefer.  If you don’t have peaches, nectarines work great.  No strawberries – try raspberries.  Your options are open!
This is a great dish to have in your fridge to drizzle over yogurt, pancakes for breakfast, or with ice cream for dessert.  I have to say that it tastes just as good warm as it does cold so be sure to try it both ways!
Storing Instructions ?
- In the Fridge: You can store fruit compote in an airtight container in the fridge for up to three days. You can freeze in a freezer-safe container for up to three months. Defrost thoroughly before reheating or using.
- In the freezer:Â You can freeze in a freezer-safe container for up to three months. Defrost thoroughly before reheating or using.
FAQs
A compote is simply a cooked fruit sauce, you can blend it and have it smooth or leave it chunky.
You can thicken fruit compote and make it more of a pie filling by dissolving 1 tablespoon of corn starch in 1.5 tablespoons of cold water and adding it as the compote cooks
You can serve your compote hot or cold. The choice is yours.
A coulis is traditionally a pureed fruit sauce, compote is a dessert where the whole fruits are cooked with sugar.
Stay Updated
Receive new recipes & dinner ideas straight to your inbox!
Let’s Make
Fruit Compote
Treat yourself to this fruity compote – It’s so good you’ll want it again and again!
Prep10 minutes
Cook5 minutes
Total15 minutes
Prevent your screen from going dark
Instructions
-
Peel the peaches and then cut each one in half, then cut each half into slices
-
Add the fruit, sugars, zest, juice, and butter to a large skillet over medium heat.
-
Stir until the butter melts and the sugar dissolves (about 2-3 minutes). The fruit will soften slightly and the butter, juice & sugar will make a sauce that coats it.
Tips + Notes
- You can use whatever fruit you prefer.  If you don’t have peaches, nectarines work great.  No strawberries – try raspberries.  Your options are open!
Nutrition Information:
Calories: 251 (13%)| Carbohydrates: 50g (17%)| Protein: 2g (4%)| Fat: 6g (9%)| Saturated Fat: 3g (19%)| Cholesterol: 15mg (5%)| Sodium: 54mg (2%)| Potassium: 431mg (12%)| Fiber: 4g (17%)| Sugar: 44g (49%)| Vitamin A: 695IU (14%)| Vitamin C: 48.8mg (59%)| Calcium: 31mg (3%)| Iron: 0.8mg (4%)
Nutritional Data Disclaimer
Update Notes:Â This post was originally published in June of 2015, but was republished with step by step instructions, new photos, and tips in July of 2021.
