Asaf Shinar's Summer Fruit Compote. Photography: Anatoly Michaello, Styling: Inna Gutman
Asaf Shinar's Summer Fruit Compote. Photography: Anatoly Michaello, Styling: Inna Gutman
Recipe

Summer Fruit Compote

Who says compote has to be a syrupy mush? Here's a summer fruit compote that is tart and refreshing, made with fruits that hold their shape

Compote is a dessert that dates back to Medieval Europe and is super simple – fresh or dried fruits cooked in sugar syrup. Compote is a classic dessert in Ashkenazi cuisine and, due to its lightness and ease of preparation, compote is an ideal dish to end a heavy meal.

For this summer fruit compote, it is important not to overcook the fruit, both to preserve the flavor and so they retain their texture and don’t turn into a mushy mass.

Ingredients for Compote

  • 1.1 pounds (500 grams) Berries fresh or frozen
  • 4 plums (preferably the Santa Rosa variety) pitted and cut into quarters
  • 2 nectarines pitted and cut into segments
  • 2 apples peeled and cut into eighths
  • 8 pitted prunes
  • a bunch grapes seedless
  • 6 cups (1½ liters) water
  • 1/2 cups Sugar
  • lemon juice from 1/2 lemon
  • 2 sprigs mint

To serve (optional):

  • 7 oz (200 grams) sour cream

Instructions

  • 1. Put all the fruit, water and half the sugar into the pot. Cook on medium heat just on the verge of boiling for about 20 minutes until soft.

  • 2. Remove from the heat, add lemon juice and more sugar if necessary. Add mint and refrigerate until ready to serve. To serve, you can place a few tablespoons of the sour cream on the compote - the cream breaks down and gives the compote a pleasant acidity and a delicate creamy texture.

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