Peruvian Fruit Compote 2 is cooked the way Peruvian home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.
Peruvian Fruit Compote 2
Ingredients
- 500 gseasonal fruit
- 150 gsugar
- 200 mlwater
- 1 stickcinnamon
Method
- Begin by preparing your seasonal fruit (500 g). Peel, core, and cut the fruit into bite-sized pieces, ensuring uniformity for even cooking. Set the fruit aside in a bowl.
- In a medium saucepan, combine 150 g of sugar, 200 ml of water, and 1 stick of cinnamon. Place the saucepan over medium heat and stir gently until the sugar dissolves completely. You should notice the mixture turning clear and the aroma of cinnamon becoming prominent.
- Once the sugar has dissolved, add the prepared fruit to the saucepan. Stir gently to coat the fruit with the syrup, ensuring that the fruit is evenly distributed in the liquid.
- Reduce the heat to low and allow the mixture to simmer gently. Cook the fruit until it becomes tender but still holds its shape, which usually takes on a translucent appearance. Stir occasionally, ensuring the fruit does not stick to the bottom of the pan.
- Once the fruit is tender and the syrup has thickened slightly, remove the saucepan from the heat. Let the compote cool slightly in the pan, allowing the flavors to meld together.
- Transfer the compote to a serving dish, removing the cinnamon stick. Serve the compote warm or at room temperature, allowing the natural sweetness and spices to shine through.
From the cookbook
Authentic Peruvian Cuisine
This recipe is from Authentic Peruvian Cuisine by Yassine Sbiti — the Peruvian volume in the ComidaTime International Cuisines series.
