Plum, apricot and fig compote Calories

Plum, apricot and fig compote is fruit cooked in liquid and usually served with its syrup, while jam is cooked down to a thicker, spreadable preserve. Compote is generally less concentrated and is eaten by spoon or poured over other foods.

Yes, plum, apricot and fig compote can be made with dried fruit. Rinse it first and soak it briefly if it is very firm; dried fruit absorbs more liquid and gives the compote a more concentrated sweetness than fresh fruit.

Plum, apricot and fig compote turns mushy when softer fruit is simmered too long. Add the fruit in stages according to how quickly it softens, keep the heat gentle, and stop cooking once the pieces are tender but still hold their shape.

No, sugar is optional in plum, apricot and fig compote. Taste the fruit and cooking liquid before adding any; dried apricots and figs can make the mixture quite sweet, while a little lemon juice can balance the flavor.

Cinnamon and a small piece of star anise pair well with plum, apricot and fig compote. Add them while the fruit simmers so they infuse the syrup, then remove whole spices before serving to keep their flavor from overpowering the fruit.

Plum, apricot and fig compote works well with plain yogurt, porridge, pancakes or a simple cake. Spoon the fruit and a little syrup over the dish just before serving; its sweet-tart flavor also complements creamy foods.

Yes, plum, apricot and fig compote can be served warm or chilled. Warm it gently if it has been refrigerated, rather than boiling it again, so the fruit is less likely to break apart.

Let plum, apricot and fig compote cool, then transfer it to a covered container and refrigerate it. Avoid leaving it at room temperature for a long time, and discard it if its smell, appearance or taste has changed.

Yes, plum, apricot and fig compote can be frozen in a suitable covered container. Leave room for expansion, thaw it in the refrigerator, and expect the fruit to be softer after thawing than when freshly cooked.