Prune, Raisins, and Dried Apricot Compote


50 g/2 oz dried apricots
100 g/4 oz prunes
50 g/2 oz raisins
1/2 cup sugar

Wash prunes, raisins, and dried apricots in 2-3 changes of warm water. Mix sugar with 3 cups of hot water in a pot, add prunes, bring to boil, lower the heat and simmer for 15 minutes. Add dried apricots, raisins, and cook 5 minutes longer. If prunes are too dry — soak them in warm water before cooking.

Prune Compote


200 g/8 oz prunes
1/2 cup sugar

Wash prunes in 2-3 changes of warm water. Mix sugar with 2 1/2 cups of hot water in a pot, add prunes, bring to boil, lower the heat and simmer until prunes are soft (15-20 minutes).

Dried apricot compote is made following the same procedure; however, it is sufficient just to bring this compote to boil. Simmering is not required.

Compote with Frozen Fruit and Berries


500 g/1 lb 2 oz frozen fruits
3/4 cup sugar

Frozen fruits or berries (plums, cherries, strawberries, raspberries) could be used to make compote just like fresh fruits; however, they do not have to be cooked.

Rinse frozen fruits with cooled boiled water, put into dessert bowls, together with berries, and cover with previously cooked and cooled syrup. To make syrup — dissolve sugar with 1 1/2 – 2 cups of water and bring to boil. To improve taste add a little bit of wine (Port Wine, Muscat) liqueur, or cognac to syrup.

Canned Fruit Compote

Canned fruit compote with apples, pears, peaches, apricots, cherries, etc should be transferred to dessert bowls before serving. Large fruit, for example apples or pears, should be cut into smaller slices before being covered with syrup. To improve taste of canned compote — drain syrup from fruit into a pot, add sugar to taste, and, if necessary, add a little lemon juice or lemon acid, bring the pot to boil and take off heat. Cool before serving. To flavor the syrup — add lemon or orange zest while it is still hot, or a little bit of wine (Port wine, Madeira, or Muscat) or liqueur when it is cool.

Canned compote from different fruit can be mixed together before serving — make following combinations — peaches and greengage, apples and plums, apricots and cherries.

Fresh Apple and Mandarin Compote


250 g/10 oz apples
4 mandarins
3/4 cups sugar

Peel and separate mandarins into segments, set aside. Remove white pith from the peeled skins of mandarins, julienne zest and parboil it in 1 cup of water. In a pot mix sugar with 2 cups of hot water, add parboiled zest, peeled, cored, and sliced apples and cook on low heat for 10 minutes, until apples become soft.

Put cooled apples and mandarin segments into dessert bowls and pour syrup over.

Fresh Apple and Cherry Compote


300 g/11 oz apples
200 g/8 oz cherries
3/4 cups sugar

Wash and pit cherries and put them aside. Cover cherry pits with 2 cups of hot water, bring to boil, and strain into another pot. Add sugar to the strained liquid, mix to dissolve, add peeled, cored, and sliced apples and simmer 10 minutes, until apples become soft. Add set aside cherries, return to boil and take compote off the heat.


Compote can be made from one or several types of fruit. Fresh, frozen or dried fruit may be used.
A variety of prepared compotes is available for purchase. They are made from quality fruit (apples, pears, quince, apricots, peaches, cherries, tangerines, etc.), which are poured over with clear syrup made with pure sugar.