Summer Fruit Compote

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Any combination of summer fruits can be used in a compote. Stoned cherries should be simmered with the gooseberries and currants. Strawberries should be added along with the raspberries. When proportions of fruit used vary from those given here the sugar added should be adjusted according to the proportion of sharp-flavoured fruits included.


  • 450 g/1 lb dessert gooseberries
  • 100–175 g/4–6 oz (1 punnet) redcurrants or blackcurrants
  • 175 g/6 oz castor sugar
  • 100–175 g/4–6 oz (1 punnet) loganberries or raspberries


    Top and tail the gooseberries and strip the redcurrants from the stems. Wash the fruits well and place in a saucepan. Add the sugar and place the pan over low heat. Bring slowly to the boil. It is important that the fruit remains whole, to give the finished dessert a more attractive appearance, so refrain from stirring but shake the pan occasionally to mix the fruits and help the sugar dissolve. Simmer very gently, covered with a lid, for about 5 minutes.

    Draw the pan off the heat and add the loganberries or raspberries. These are added at a later stage since they require hardly any cooking at all. Allow the fruit to cool, then serve warm with cream.