Making Fruit Compotes

Fruit served in its cooking liquid, sometimes slightly reduced, is a compote. Berries, such as strawberries, raspberries or blackberries are most commonly used for compotes. Sharp berries, such as blackcurrants and cranberries, require a larger proportion of sugar, which should not be added at the start of cooking to avoid causing the fruit skins to toughen. Once cooked, leave a compote to stand for 10 minutes before serving hot, or allow to cool completely.

1. Place the fruit in a pan and add the flavourings - here, orange rind and a vanilla pod are used. Add some sugar (roughly 175 g for 500 g fruit) and some liquid - red wine is used here (roughly 150 ml). If cooking sharp berries, such as red- or blackcurrants and cranberries, begin with a smaller proportion of sugar, approximately 50 g.

   

2. Simmer gently, stirring the fruit carefully until the sugar dissolves and the fruit is just tender. Leave the compote to stand for about 10 minutes. Flavour with 4 tbsp cassis, if desired, and serve with Crème Anglaise.

   

3. Sharp berries require a little further cooking. Stir in 150 g sugar at this stage and continue to simmer gently until the sugar has dissolved. If there is too little liquid, add a little more sugar to release the fruit juices.