Dessert

Compote (Fruit Stewed in Water with Sugar)

Prep

10 minutes

Cook

25 minutes

Servings

GeorgianEasyDessertVegetarianVeganGluten FreeDairy Free

About this dish

Compote is one of the most comforting ways to enjoy fruit—gently simmered in water with a little sugar until tender and fragrant. Though you will find versions across Europe and the Middle East, this simple preparation has deep roots in Georgian home cooking, where seasonal fruit is preserved in light syrup and served as a refreshing dessert or drink.

This recipe works beautifully with apples, pears, cherries, or a mix, making it a versatile way to use up ripe fruit and fill your kitchen with a sweet, welcoming aroma.

Ingredients

UK and US measurements are both included for every recipe.

Apples

fruit

2 medium (about 400 g)

Imperial: 2 medium (about 14 oz)

Pears

fruit

2 medium (about 400 g)

Imperial: 2 medium (about 14 oz)

Cherries (fresh or frozen)

fruit

150 g

Imperial: 1 cup

Water

liquid

1 liter

Imperial: 4 cups

Granulated sugar

other

100 g

Imperial: 1/2 cup

Cinnamon stick

spice

1 stick (about 5 cm)

Imperial: 1 stick (about 2 inches)

Fresh lemon juice

fruit

1 tablespoon

Method

Prepare the fruit

5 minutes

Wash the apples and pears. Peel them if you like, though leaving the skin on gives a lovely color and extra fiber. Core them and cut into 2-inch chunks. If using fresh cherries, pit them.

Combine water and sugar

3 minutes

In a large pot, combine the water and sugar. Bring to a boil over medium-high heat, stirring until the sugar dissolves completely.

Add fruit and flavorings

15 minutes

Add the apple and pear chunks to the boiling syrup. If using cinnamon stick, add it now. Reduce heat to low and simmer gently, uncovered, for 15 minutes.

Add cherries and lemon juice

5 minutes

Stir in the cherries and lemon juice (if using). Continue to simmer for another 5-8 minutes, until all fruit is tender but not falling apart. The compote should have a light syrup consistency.

Cool and serve

5 minutes

Remove from heat and let cool slightly. Serve warm, at room temperature, or chilled. Remove the cinnamon stick before serving if desired.

Equipment

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Nutrition facts

360 kcal

Calories

0.5 g

Protein

31 g

Carbohydrates

0.2 g

Fat

3 g

Fiber

5 mg

Sodium

Tips

Adjust the sugar to your taste and the sweetness of the fruit—start with 100 g and add more if needed. Firm fruits like apples and pears hold their shape better than soft berries.
For a more complex flavor, add a strip of lemon zest, a few cloves, or a splash of rose water during the last few minutes of simmering.
Compote keeps well in the refrigerator for up to 5 days.
Serve.
Serve it cold with yogurt or ice cream for a quick dessert.
To turn this into a refreshing drink, strain the liquid and serve it over ice as a fruit cooler, or mix with sparkling water.

Serving suggestions

Serve as a light dessert with a dollop of Greek yogurt or a scoop of vanilla ice cream.
Spoon over oatmeal or pancakes for a fruity breakfast.
Enjoy chilled as a refreshing snack on a hot day.
Pair with a slice of pound cake or shortbread for afternoon tea.

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Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.

Describe yourself in three words: Loving, loud, huggy.