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Colombian Fruit Compote 2

Serves 4 to 6 Dessert vegan, Desserts

Colombian Fruit Compote 2

In Colombian homes, Fruit Compote is a staple that graces the table whenever the season's bounty peaks. This version, known as Colombian Fruit Compote 2, is cherished for its straightforward yet generous approach, reflecting the way local cooks intuitively prepare it. It's a dish not bound by specific occasions but rather a comforting presence whenever fresh fruit is abundant and shared meals are plentiful.

The compote balances sweetness and warmth, with sugar softly melting into the seasonal fruits and water, all gently spiced by a cinnamon stick. This harmony of flavors creates a syrupy delight that coats the fruit, inviting second helpings. Enjoy it as a warm embrace on cooler days or as a refreshing treat when served chilled, letting the natural flavors shine.

Ingredients

  • 500 gseasonal fruit
  • 150 gsugar
  • 200 mlwater
  • 1 stickcinnamon

Method

  1. Begin by selecting 500 g of seasonal fruit, such as mango, pineapple, or papaya. Peel and chop the fruit into bite-sized pieces, ensuring uniformity for even cooking. Set aside.
  2. In a medium-sized saucepan, combine 150 g of sugar and 200 ml of water. Add 1 stick of cinnamon to the mixture. Place the saucepan over medium heat and stir gently until the sugar dissolves completely, creating a simple syrup.
  3. Once the syrup is ready, add the chopped fruit to the saucepan. Stir gently to coat the fruit with the syrup and cinnamon. Allow the mixture to come to a gentle simmer, adjusting the heat if necessary to maintain this level.
  4. Cook the fruit in the syrup for about 10-15 minutes, stirring occasionally. The fruit should become tender and slightly translucent, absorbing the flavors of the cinnamon and syrup. You will notice a fragrant aroma as the mixture cooks.
  5. Once the fruit reaches the desired tenderness and the syrup has thickened slightly, remove the saucepan from the heat. Let the compote cool slightly, allowing the flavors to meld together.
  6. Serve the Colombian Fruit Compote warm or at room temperature. It can be enjoyed on its own or as a topping for desserts like ice cream or yogurt. The compote should have a glossy appearance with a rich, inviting aroma.
Cover of Authentic Colombian Cuisine
From the cookbook

Authentic Colombian Cuisine

This recipe is from Authentic Colombian Cuisine by Yassine Sbiti — the Colombian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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