Fruit Compote

Fruit compote always brings something fresh to the party. You can whip some up after dinner to pour over your cheesecake or ice cream or make some in advance to add to your morning porridge. It’s super quick and always tasty. Plus, you can use whatever fruit you have to hand, fresh or frozen. 
In our guide to fruit compote we’ll run through what it is, what fruit to use and how to make it.

Compote is a simple fruit sauce made with seasonal or frozen fruit and a little extra sweetness. You simply cook it quickly on the stove for a fruity sauce that’s got a touch of texture. It’s not as thick as jam and isn’t meant to be preserved for the long term – it will keep in the fridge for a couple of weeks. 
Sugar is ideal to sweeten your compote but you can also use honey or maple syrup. The advantage of using a liquid sweetener is that you can add a little extra once your compote is off the stove to get the perfect sweetness.

There are so many different fruits you can use to make a compote. And the best thing is, that you can use either seasonal fresh fruit or frozen fruit. So, whatever fruit you’re craving you can add it to your compote. We love a blueberry compote, a strawberry compote or a rhubarb compote. 
Classic fruits for a compote include: 
•  Cherries 
•  Blueberries 
• Raspberries 
•  Strawberries 
•  Blackberries 
•  Rhubarb 
•  Peaches 
• Pears 
•  Apples 
•  Plums 
You can even go for cranberries at Christmas for some real festive flavours.

1- First, choose your fruit. It’s up to you what you go for and depends on the flavours you’re after. 

2- With larger fruit like strawberries, apples or pears, cut them into smaller strips. Blueberries, raspberries and other berries are fine as they are. If you’re making a mixed berry compote for example, cut the strawberries down so they’re a similar size to the other berries. 

3- Frozen fruit is perfect too, and there’s no need to defrost before you begin. 

4- Next, select your sweetener of choice. Sugar is fine, but you can get slightly different flavours by adding either honey or maple syrup. 

5- Combine everything in a medium saucepan and bring it to the boil over a medium-high heat. You’ll need to stir it occasionally. Fresh fruit should take about 5 minutes to come to the boil, and frozen fruit 10. 

6- Once boiling, reduce the heat to medium and cook for another 5 minutes until it halves in volume. You can keep the fruit a little chunky or mash it with a potato masher for a smoother texture. 

Top Tip
You can keep it in the fridge for a couple of weeks in an airtight container. 

We love fruit compote as part of our Blueberry Cheesecake in a Glass recipe or on top of our New York Cheesecake.

Whether you want to decorate a creamy cheesecake or add fruit compote to your daily porridge, it’s the perfect way to bring some fruity fun into your life. And with our simple fruit compote method you can make good use of both your fresh and frozen fruit.
You’ll find loads more baking hints and tips at Dr. Oetker too. From how to freeze cakes to what to do with leftover cake and more.


Whether you want to decorate a creamy cheesecake or add fruit compote to your daily porridge, it’s the perfect way to bring some fruity fun into your life. And with our simple fruit compote method you can make good use of both your fresh and frozen fruit. Explore our amazing selection of gelatine products, natural extract flavours, or vanilla bean paste to give an extra sweetness to your compote