Fig Compote

I make these every year when I manage to get some small figs. These fruits are also easy to use for jam. They're delicious.If you don't like the skins on the figs, you can peel them off.This tastes great even if you don't have red wine.Boil the larger figs for a little bit longer.It's probably better to add a little more sugar if you will be storing these for 1 month. Recipe by cafe-cafe

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

Had a plain shop bought vanilla cheesecake and some peaches that where getting abit old... voilà! Wonderful juicy peach cheesecake

So delicius. :chef

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

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'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 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

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

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 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

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

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

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

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 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 :)

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.

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

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!

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 sweet compote with tart oranges.This is so easy that there are no hints. Just use 1 teaspoon of brandy for the aroma.Adjust measurements to your liking. Recipe by chieno

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

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 had a pumpkin and really didn't know what to do with it. I had only just done a pumpkin pie so really didn't fancy making another one. So in the end I made a pumpkin compote.

This is a recipe to use up over-ripened peaches. I added some yogurt which was lying around. I came up with this on the fly.If you want the compote to be more pink, simmer the peach skin with it.There are 5 pieces of peach in the picture. You can also use a fresh peach. Recipe by Yuuyuu0221

I scored some cheap fresh cranberries add the supermarket yesterday they where 1 + 2 for free. I did not know what to do with them. I found this recipy on a Belgian promotion side for pears! One of our export products.

This is one of the tarts that I absolutely make once Autumn arrives. I love tarts!In Step 5, you can optionally dust with sugar (granulated, brown, etc.) to make it even better. Recipe by Yukiline