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Filipino Fruit Compote 2

Serves 4 to 6 Dessert vegan, Desserts

Filipino Fruit Compote 2

Filipino Fruit Compote 2 is a cherished home-style dessert, lovingly crafted in kitchens across the Philippines. It finds its place on the table during casual family gatherings or as a sweet ending to a hearty meal. This version, passed down through generations, reflects the way Filipino home tables embrace the art of cooking — with salt judged by hand and generous use of fat, embodying the warmth and hospitality of Filipino dining.

A spoonful of this compote offers a delightful balance of sweetness and spice, with the seasonal fruits tenderly infused by a hint of cinnamon. The sugar and water meld into a syrup that lightly coats each piece, creating a comforting dish that invites sharing and enjoyment.

Ingredients

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

Method

  1. Begin by preparing your fruits. Use 500 g of seasonal fruit such as mangoes, bananas, or pineapples. Peel and cut them into bite-sized pieces, ensuring they are uniform for even cooking. Set these aside in a bowl.
  2. In a medium 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 completely dissolves, creating a clear syrup.
  3. Once the syrup is clear, add the prepared fruits to the saucepan. Stir gently to coat the fruits evenly with the syrup. Continue cooking over medium heat, allowing the fruits to soften and absorb the syrup's flavors. The fruits should become tender but not mushy, maintaining their shape.
  4. As the fruits cook, the syrup will thicken slightly and take on a light golden hue. The aroma of cinnamon should be noticeable, infusing the syrup and fruits. This typically indicates that the compote is nearing completion.
  5. Remove the saucepan from the heat once the fruits are tender and the syrup has thickened to a slightly sticky consistency. Allow the compote to cool slightly, letting the flavors meld together.
  6. Serve the Filipino Fruit Compote 2 warm or at room temperature. It can be enjoyed on its own or as a topping for desserts like ice cream or pancakes. The compote should have a balanced sweetness with a hint of cinnamon, perfect for sharing at the table.
Cover of Authentic Filipino Cuisine
From the cookbook

Authentic Filipino Cuisine

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

Available soon on Amazon…

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