Quick, easy, economical, versatile, healthy and very tasty - an ideal dessert.
Vegan. Hands-on time: 5 mins. Total time: 50 mins.
Contributed by (August 2005).
Photo © Veg World
Fruit compote is an excellent dessert. It's very easy to make, and a great way of using whatever fruit happens to be in season. The recipe is virtually foolproof - even the least competent of cooks can produce impressive results.
You can make compote from a variety of fruit. I generally use a combination of rhubarb, plums and gooseberries, but feel free to vary that according to what's available. You can also throw in fresh or frozen redcurrants, blackcurrants, raspberries, strawberries, cherries, cranberries, blueberries or anything similar. As a rough guide, allow 9 - 10 oz (250 - 280 g) of fruit per serving.
Start by cutting any larger pieces of fruit into small chunks - cut the plums into quarters and the rhubarb into 2-inch (5 cm) pieces, for example. Then place the fruit in a wide, shallow baking dish.
Next, add sugar to taste. If the fruit is predominantly the type that needs sweetening, such as rhubarb or gooseberries, allow approximately one sixth of a cup (1 oz) of sugar for each pound of fruit (55 g sugar per kg fruit). If the compote is made entirely from naturally sweet fruit, reduce the sugar or eliminate it completely.
Cover the dish with a sheet of foil, and cook in the oven at 350F, 180C, for about 45 minutes or until the fruit is completely tender. Allow slightly longer if the fruit was frozen. Leave to cool.
Serve the compote chilled, either on its own or with cream, yogurt or ice cream. Alternatively, fold 1 lb (450 g) of chilled compote into 8 oz (225 g) whisked yogurt to make a delicious fruit fool.
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Note on quantities and temperatures:
Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units. Do not mix the units - use one or other system throughout the recipe.
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons.
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.