Compotes

I have chosen to put the compotes immediately after the rezuls because most of them can be very reduced to become a delicious filling. What is called a compote in the Savoie—and in many other parts of the French countryside —has nothing to do with the fruit, carefully poached in syrup and still retaining its shape, of the Classic cuisine. A compote, some people say “une marmelade,” is a shapeless composition in which the fruit has fallen apart and the texture is that of our jam. In essence, a low sugar jam that one enjoys with cake or plain for breakfast or dessert. Mélanie always gave it to us with clabbered milk or fresh white cheese. It can be made with white or brown sugar or, as in the ancient Savoie, with the wonderful honey that comes from local hives. Use at least 2 pounds of fruit and sweetener to your taste. Compotes are excellent sources of fiber; leave the skins on.