William Curley, Suzue Curley

Fruit Compote

Preparation info
  • Makes

    200 g

    • Difficulty

      Easy

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
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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