Name: Fruit Compote
Yield: Makes 200 g (7 oz)
Cuisine: French
Ingredients: 100 g (3½ oz) Fruit Purée made with redcurrants; 15 g (1 tbsp) caster (superfine) sugar; 5 g (1 tsp) pectin; 100 g (3½ oz) whole redcurrants (or other fruit)

Preparation info

Makes
200 g

Difficulty
Easy

Appears in

Patisserie

By William Curley and Suzue Curley

Published 2014

About

Compotes are an essential part of entremets and petits gâteaux and bring an intensity of flavour with the fresh fruit used.

Ingredients

15 g (1 tbsp) caster (superfine) sugar
5 g (1

Method

Mix together the sugar and pectin in a small bowl.
Put the fruit purée and whole fruit in a saucepan and bring to the boil. Add the sugar and pectin and cook for 2-3 minutes. (1-2)

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