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Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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compote a dish of fruit cooked in a light sugar syrup. The fruit may be fresh or dried (in which case it is soaked before use, possibly with a liqueur or in tea) and may have added flavouring such as cinnamon or lemon zest. It may be served warm or cold, as a dessert. It is often offered in its poaching liquid, which may be such a light syrup as to resemble water in its liquidity, but the more luxurious form (recommended, for example, by Molokhoviets in her classic Russian cookery book of the late 19th century; see Joyce Toomre, 1992) the liquid is considerably reduced before being poured over the fruit in the serving dish.