Today: Transform your season's harvest into a simple, versatile compote, without fancy canning equipment—and without a recipe.
—but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: Transform your season's harvest into a simple, versatile compote, without fancy canning equipment—and without a recipe.As a great philosopher once famously mused: Where does compote end, and jam begin? Simply put, compote is like jam, simplified—it doesn't need any additional thickeners, and you don't have to tackle that terrifying process known as"canning.
Besides its utter simplicity, compote's best selling point is its versatility. It can be made with whatever combination of fruits you have in fridge, and it's the highest calling of your bruised, almost over-the-hill market haul. With the addition of heat and a few pantry basics,1.
would work as well. And remember: This is a prime opportunity to use bruised specimens: With a little heat, acid, and sugar, the lovable but slightly bruised-up duckling will transform into a beautiful, fruit-laden swan.Also get out: Some source of acid, such as lemon, lime, or even a splash of vinegar; a sweetener, such as maple syrup, sugar, honey, or agave; a pinch of salt, and anything else you'd like to flavor the compote.
Ground cinnamon, cloves, cardamom, coriander, black pepper, or even cayenne powder would all be great spicy add-ins, depending on the fruit in question. Grated fresh ginger, citrus zest, fresh or dried bay leaves, or fresh herbs would also be delightful. Try combining some grated ginger with strawberries, peaches, or plums; some ground cardamom or coriander with figs; blueberries with cayenne and a hint of lime. Play around with it until you find a combination that's your jam, pun intended.
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