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Colombian Fruit Compote

Serves 4 to 6 Dessert vegan, Desserts

Colombian Fruit Compote

Colombian Fruit Compote is a staple across the diverse regions of Colombia, often gracing the table during family lunches and festive gatherings. This home-style version captures the essence of Colombian cooking, where ingredients are handled with a discerning touch, and the table is always set for sharing. It's a dish that reflects the country's rich agricultural bounty, bringing the freshest seasonal fruits to the forefront.

Expect a symphony of flavors that balances the sweetness of ripe fruits with the gentle warmth of cinnamon. The compote should feel both luscious and refreshing, a true celebration of Colombia’s abundant produce. It is a simple, yet elegant dish that invites you to savor each spoonful, letting the natural flavors shine through.

Ingredients

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

Method

  1. Start by washing and peeling 500 g of seasonal fruit, such as guavas, papayas, or pineapples. Cut the fruit into uniform bite-sized pieces to ensure even cooking. Set the prepared fruit 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, forming a clear syrup.
  3. Once the syrup is ready, add the prepared fruit pieces to the saucepan. Stir gently to coat the fruit with the syrup, ensuring that the cinnamon stick is submerged to infuse its flavor.
  4. Reduce the heat to low and let the fruit simmer gently. Cook the mixture uncovered, stirring occasionally, until the fruit becomes tender and the syrup thickens slightly. The fruit should be soft but still hold its shape, and the syrup should have a glossy appearance.
  5. Remove the saucepan from the heat and allow the compote to cool slightly. The cinnamon stick can be removed at this point if a milder flavor is desired.
  6. Transfer the compote to a serving dish or individual bowls. Serve warm or at room temperature, allowing the flavors to meld. This compote pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful finish.
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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