Fig Compote

My grandma used to make these every summer. They are just cooked in sugar water. Although they are so simple, they are so good!These are just a bit less sweet than jam. If you make them even less sweet they are light and delicious, but they go bad quickly even if you store them in the refrigerator, so eat them up quickly!The figs exude a lot of moisture, so don't add too much of water. Recipe by OBU

I always make this compote when American cherries are in season.The alcohol will evaporate off, so this is delicious even for those who don't drink alcohol. For children, you can replace the white wine with water. Add the Kirsch before turning off the heat to evaporate the alcohol. By the way, you can also make this with Japanese cherries. Recipe by Pu-kosan

I bought lots of peaches, so I wanted to use them while they were still fresh.If the peaches are ripe, you should be able to slightly reduce the simmering time; feel free to make adjustments as you like.If the skin has a deep colour, simmering the peaches with their skins gives the compote a beautiful pink colour (when using white wine).I recommend serving these the following day. Recipe by Pu-kosan

I used some bruised peaches to make compote. You can eat it plain, but I also recommend using it to make tarts or jelly. Here are the peach compote pieces with yogurt in a different dessert recipe.-In Step 2, if your peaches are soft, be careful not to simmer them for too long.-If you're making a lot at once, you can boil the peaches whole. If boiling whole, extend the boiling time a little. If you want to store the compote for a longer time, increase the amount of sugar and store in a sterilized jar. The amount of sugar in this recipe is reduced, so enjoy as soon as possible. Recipe by Yuuyuu0221

This is a delicious way to use up and preserve all the peaches from my in-laws.Simmering with the peel turns the syrup into a beautiful light pink color.When storing in the refrigerator, consume within a week or freeze.Make this compote to use with a variety of desserts, it's handy to have on hand. Recipe by **yuri**

I make this compote every year, and I alternate between making it with white and red wine.Make sure it simmers gently and do not let it come to a full boil.This compote is delicious in tarts or baked snacks (it keeps for 1 week)If you use whole pears, simmer them for about 1.5 hours Recipe by Cookie shiasu

I received many peaches, so I made them into a compote before they went bad.Additional note: I added the simmering time.It depends how ripe the peach is, so cook until soft enough to poke through easily with a chopstick. Recipe by Shinamoro-rus

I created this recipe because I thought grape compote might also be delicious. For 1 bunch. Recipe by Shinamoro-rus

I made this easy and simple flavoured compote because I wanted to make a cake using peach compote. Recipe by Bypy

I've loved pears since I was a child. They are delicious fresh, but I wanted to use them when cooking both sweet and savory dishes, so I made a compote.Since the pears will be simmered, choose pears that are on the firm side. You can serve the compote with ice cream, chop it up and put it in yogurt, or use it for hors d'oeuvres, tarts and other sweets. Recipe by Usagi no Cima.

I wanted to enjoy eating some pears that were a bit lacking just as-is.I think you can use 200g of the syrup from the pear compote.Even pears that are not so sweet will become amazingly delicious when poached like this.The pear compote becomes really delicious when it's chilled in the syrup (the syrup becomes tastier too), so to make the jelly, use well chilled syrup that has been re-heated. Recipe by Yukijirushi

I make this every year when pears are cheap and in season. I alternate making it with red and white wine.-They keep in the refrigerator for 1-2 weeks.-You can try them with vanilla ice cream or baked snacks. Recipe by Cookie shiasu

Since it's the season for delicious kumquats, I made a compote.Neatly removing the seeds will make them easier to eat. Recipe by cafe kiyo

I made peach compote, so I decided to use it to make tarts. They're also good with fresh peaches.＊; Yogurt Custard Cream goes well with these tarts too.-If you make the compote a day ahead, the flavors soak in better. It's delicious.＊ I used store-bought tart crusts here. If you want to make homemade tart crusts, please take a look at.-The jam is used to make the tart glossy. Thin out the jam with a little water and then brush it on. Recipe by Yuuyuu0221

The other day, the apples I put at the family altar were about to shrivel, so I went to the supermarket for more. They were selling "Ruby Apples," so I made this by adapting a recipe from a book.if you let it cool overnight, it becomes crisp. If you can do that, the acidity of the apples makes it really flavorful. Recipe by Mamami

My mother used to make fig or kumquat compote, summer tangerine marmalade and other preserves for her children. Before I knew it, I was stewing them myself.I got some organic kumquats, and stewed them to take to my friend, but my grandchild was born the other day, so I won't go tomorrow after all.My mother would use ash to remove the bitterness before stewing, but I stew them without that step. Since this recipe uses a large amount of kumquats, I didn't go through the trouble to remove the seeds. When making a small amount, remove the seeds. That will make them more elegant to eat.I've heard that honey has antibacterial properties, so I always add it to stewed preserves. Recipe by ou mama

To tell the truth, my kids and I both dislike Asian pears.But if they are made into compote, we can eat them! Recipe by Shinamoro-rus

This recipe is super simple and takes just a few minutes. The compote makes a great topping for so many things...cheesecake, ice cream, pancakes, waffles and more.

My dad gave me a HUGE bunch of rhubarb from his garden so I wanted to use up a lot. This is one of the easiest ways I know - just stew the rhubarb with sugar or honey (as much as you like really). I heard it was good with cloves and star anise so I threw those in too, but you could do it plain or throw in some strawberries, apples, etc.Enjoy on bread, with yogurt, ice cream or anything else that sounds good with a tart & sweet sauce :)

I bought two peaches. I turned one into compote and then into a gelée, and ate the other with ice cream.When eating as a compote, it seems that you can use 25% of the water for sugar.I use agar. The transparency shows a faint hint of the peach color. Make sure to boil the agar. It is different than using gelatin (it's more transparent!). Recipe by commeline.It's delicious paired with blancmange, which you can learn how to make here: https://cookpad.wasmer.app/en/recipes/148229-simplified-recipe-blancmange

My mother used to make this refreshing dessert quite often. I make it quite often too.#GlobalApron

I ❤️ strawberries! When I lived in Indonesia 🇮🇩 it was very difficult to get sweet and watery strawberries 🍓. So when I moved to the States, I’m really spoiled for having strawberries all year round. I started creating different recipes using this red tiny fruit and this pudding is one of my favorites!#heirloomIf you like my recipes, please follow my Instagram @jenscookingdiary @jenscookdineandtravel

I made compote with the loquats that grow in abundance in our garden.I have a batch that is several times more than shown in the photo.It's easier to remove the scum if you add enough wine to cover the fruit.The final amount was about 60% of the original weight of the loquats. You can calculate how much sugar to use based on that. Recipe by Hiro358.

This is a delicious & refreshing compote to finish a meal. It is very light on the stomach! It kind of became a tradition at family gatherings!

A versatile compote, use as pie filling, ice cream topping, or eat as is ( that's what I do)

I like cranberries, but not the commercial cranberry sauces. Here's one to my taste. Good all year long!

This is my mother's recipe.Every winter I'm sent a lot of apples from my home town. I make this when the apples start to turn soft, or when I'm tired of eating them as-is.This just needs to be simmered, so it's very easy.You can use white wine instead of red. If you use red wine, the flavor is deep and grownup, and if you use white wine, it's clean-cut and elegant. Recipe by La Land

This used to be one of the most popular desserts in Northern Germany and Danmark. As a child I had it all the time with my grandparents in Northern Germany and I love it until today. It is a tasty family dessert that you can present in different was: just as it is, with cream, with vanilla ice cream or with meringue or meringue and ice cream.This is also a good option to use up fruits that are not so pretty or close to overripe. And it makes fruit holeproof.Enjoy! #berrybonanza

I bought nectarines and peaches at the same time but the peaches were the only ones being eaten.If you will be making a fruity sauce, place everything into a blender, including the skin. Recipe by Reonkunno mama