Compote is a dessert originating from medieval Europe. Fruits or it’s pieces are slow cooked in a sugar syrup and seasoned with spices like cinnamon, star anise, cloves or some fruit juices like lemon, orange or sweet lime, etc. Generally a compote is served as a dessert in itself. But, alternatively it can be used as a delicious topping on pancakes, waffles, toasts, and in many other delicious ways!
Winters bring along some fresh fruits, especially the citrusy tangy ones. These are seasonal fruits and the best way to make the most of it, apart from consuming them is to make jams, preserves, compotes our very own Indian murabba/muramba!
Here I have made a strawberry and sweet lime compote using some spices of choice and some fresh sweet lime puree. The final product is slightly sour as I haven’t added too much sugar even though the strawberries were almost sour! During this process, the sugar has to be adjusted as per the sourness or sweetness of the strawberries and of course one’s personal choice!
For some more desserts do take a look at the following recipes too…..
1. Goan Batk
Prep Time : 10 min
Cooking Time : 15 min
Serves : 6-8 (yields 1 1/2 cup)
Cup Used : 200 ml
- 2 1/2 cups Chopped Strawberries
- 1/2 cup Sweet Lime Squash (Fresh sweet lime puree)
- 1/4 cup Chopped Sweet Lime (Skinned and deseeded)
- 4 tbs Sugar ….. To be adjusted
- 1/2 tsp Grated Ginger
- 1/2 Star Anise
- 1/4 tsp Cinnamon
- 1 pinch Sea Salt
- 1/2 tsp Sabja Seeds
- Combine all the mentioned ingredients except sabja in a pan and bring to a boil.
- Reduce the flame and mash the fruits slightly with a wooden masher and keep stirring on low to medium heat for approximately 12 – 15 minutes.
- Switch off the flame and add 1 tsp Sabja Seeds.
- Cool and store in a clean dry jar in the refrigerator for about 4-5 days or in a deep freezer for a month.
- Use as required for topping on puddings, ice cream, bread toast, etc. The choice is endless!