Making your own fruit compote

Fruit compote is simply pureed fruit simmered briefly with a splash of water. You choose the flavour, the texture, and how much (if any) sugar to add. Great spread on bread, stirred into yoghurt, or served as a dessert.

Why does this work?

• Less added sugar than most ready-made versions.
• More control over ingredients, portions, and flavour.
• Cheaper and less waste: use up fruit that's almost ripe.

How to make fruit compote

1. Choose ripe fruit: Apple, pear, peach, blueberries, or a mix.
2. Cut it up: Wash, peel if needed, and remove cores or stones.
3. Cook briefly: 3–5 tbsp water per 500 g fruit + a squeeze of lemon juice. Simmer gently until soft.
4. Add flavour: Cinnamon, vanilla, ginger, or lemon zest.
5. Blend: Rough or smooth. Taste. Optionally cook in a date or a few raisins for natural sweetness.
6. Store safely: Cool within 2 hours. Keeps in the fridge for 4–7 days, or in the freezer for up to 3 months (in portions). Use clean containers.

Tip: Fruit high in pectin (apple, pear) holds the compote together nicely. Mix a little apple into soft summer fruit for extra body.

Conclusion

Making your own fruit compote is quick, affordable, and healthy. Choose ripe fruit, simmer briefly with a little water and lemon, blend to your liking, and store safely. You'll always have a wholesome topping or dessert on hand.

Want to know more?

• Applesauce without added sugar (Albert Heijn)
• Applesauce (variations and tips) (Albert Heijn)
• Making jam (Voedingscentrum)
• Making jam (lekkervanbijons.be)
• Storage advice for applesauce (Voedingscentrum)
• Food storage guide (Voedingscentrum)