Easy Fruit Compote
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It’s delicious on ice cream, yogurt, toast and more!
Updated by Kathryne Taylor on August 14, 2024
Looking for a simple dessert? It doesn’t get easier than fruit compote over vanilla ice cream. Compote is fresh, saucy and sweet, and ready in as little as 15 minutes.
You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can’t go wrong.
What is compote, exactly? Compote is a simple fruit sauce made with pieces of fresh (or frozen) fruit and some sugar, cooked briefly on the stove. You could call the end result a textured fruit sauce or chunky fruit syrup. I call it magic.
Instead of sugar, I use a small amount of maple syrup or honey to make naturally sweetened compote. Since it’s liquid, you can easily add more to taste after cooking if your compote isn’t quite sweet enough.
Compote is not as thick as jam or jelly, and it’s meant to be consumed relatively soon after making (it will keep for up to 2 weeks in the refrigerator). It’s not designed to be canned or preserved for the months or years ahead. Compote is so easy to make that you can throw together a batch at a moment’s notice!
Compote fruit options
I’ve used a few of my favorites in these photos (I made separate batches of strawberry, blueberry and peach compote). Here’s a more extensive list of fruit you can use to make compote:
- Strawberries
- Peaches
- Blueberries
- Raspberries
- Blackberries (keep mind there will be seeds in the finished product)
- Cherries
- Pears
- Apples (technically applesauce)
- Cranberries (here’s my cranberry sauce recipe)
- Or any combination of the above, like a frozen berry blend
Can I make compote with frozen fruit?
Yes, you can! Frozen fruit is a great option for compote because it does’t need any advance preparation (like peeling or slicing) and it naturally develops a soft, jammy texture as it warms up.
No need to defrost frozen fruit before adding them to the pot. Your mixture will take a few extra minutes to come to a boil, but the final product should be just as good.
Watch How to Make Easy Fruit Compote
Uses for compote
You can think of compote like jam or jelly (but better). Serve it over:
- Ice cream
- Yogurt or whipped cream
- Toast with almond butter or cream cheese
- Pancakes
- Waffles
- French toast
- Cake
- Cheesecake
- Pudding (including chia pudding)
- Oatmeal (including steel-cut oatmeal and overnight oats)
- Cheese and crackers or crostini (perfect for impromptu get-togethers)
In my cookbook, I made sundaes with strawberry balsamic compote, vanilla ice cream, and chopped nuts. How do you like to serve it?
Optional extra flavoring ideas
This fruit compote is so good in its most basic form, truly. If you want to add some extra complexity, though, try any of the following. The list gets a little crazier as it goes on.
- Lemon zest or orange zest (1/4 teaspoon added before cooking)
- Ground cinnamon or ginger (1/4 teaspoon added before cooking)
- Vanilla extract (1/2 teaspoon added after cooking)
- Balsamic vinegar (1 to 2 teaspoons added after cooking)
- Lemon juice or orange juice (1 to 2 tablespoons added after cooking)
- Fresh mint or basil leaves (add after cooking)
- Freshly ground black pepper (to taste, add after cooking)
Please let me know how you like this compote and how you use it in the comments! I’m always so eager to hear how my recipes turn out for you.
If you’re craving more simple, fruity desserts, don’t miss Ali’s no-bake yogurt tart, my gluten-free almond cake with berries on top, blueberry crisp or creamy peach and honey popsicles.
Easy Fruit Compote
Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It’s delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.
Ingredients
- 1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
- 2 tablespoons honey or maple syrup
- Dash of salt
- See optional flavoring ideas given above recipe
Instructions
- To prepare the fruit: If you’re using fresh strawberries or peaches, cut them into thin slices. If you’re using small berries like blueberries or raspberries, you can use them whole. If you’re using frozen fruit, no need to defrost or slice them before using.
- In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
- Once boiling, reduce the heat to medium. If you’re using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
- Remove the compote from the heat. I’m generally satisfied with my compote at this point, but if the compote isn’t sweet enough for your liking, you can stir in a more sweetener, to taste. If you’d like it to be more smooth, mash it some more.
- Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.
Notes
Make it vegan: Use maple syrup instead of honey, and serve with vegan accompaniments.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I made a compte using chopped up 2-pears, 2-apples and 1-quince grown on my neighbors fruit farm. Added honey, lemon juice and a tbsp of “five spice”. Going to let it cool and then put over a goat cheese cream cheese mixture in puff pastry “cups.
Sounds incredible! Thanks for sharing, Katie!
I used most of the optional ingredients (minus the black pepper as I was using the compote for pancakes) and it was AMAZING! I used honey as my sweetener and it was just sweet enough, as well as being just sour enough, nothing too overwhelming. Really great ingredients for this recipe We didn’t have any yogurt but that would have been a great addition.
Exceptional! I used frozen mixed berries and I added 1/2 tbsp of fresh lemon juice, 1 tsp pure vanilla extract, 1/4 tsp ground cinnamon, and I added about a tbsp more of maple syrup. Delish! Didn’t even need syrup on my pancakes. Thank you!
Sounds delicious! Thank you for sharing, Lily.
Thanks for sharing! It was so easy to make. I used a bag of mixed frozen fruit (strawberries, peaches, and berries), and it was delirious!
Wonderful to hear, Patisa. Thank you for your review!
Hi C & K and Greetings from the UK – thanks for recipe compote ideas… I have never made compote before can I cook it in a stainless steel pan or will it taint the flavour? I own Le Crueset casserole pans but thought the dark fruit might discolour the casserole dish. Any advice appreciated. Stay safe…
Hi! You can use a stainless steel pan, that’s what I used here.
I recently made compote with red plums and pear, sweetened with our own honey. I served it over warm pound cake. It was amazing! The compote was sweet/tart and delicious.
My husband works in a food pantry and frequently brings home fresh fruit. I would like to make it into an all fruit compote. Are there any particular flavors that won’t go together?
I think if it sounds good, then it is good! Most berries do well together. Let me know what you come up with!
Living in the UK and we have come into autumn I have started to have porridge for for breakfast and as a topping I have used your tips on making a compote. It was very quick healthy and tasty
That sounds delicious, John! Thank you for sharing.
Delicious and an excellent way to use up assorted berries. I used blueberries, raspberries and strawberries with maple syrup and a generous tsp of cinnamon. Will try other fruit combinations in future!
I’m glad you loved it, Erin! Thank you for your review.
Just made easy very easy. This will be my go to for yogurt and French toast
Turned out really lovely. I used fruit that I had had frozen earlier, from mine and a friends garden. Looking forward to tomorrow’s breakfast!
Delicious! Used fresh blueberries and frozen strawberries. Followed recipe and its so easy and yummy, just like all of your recipes. Thx!!
You’re welcome, Sarah!
I’m excited to make this now that our East Coast weather is finally wintery. It will be a comforting topping to yogurt, ice cream, or eaten alone! I plan to put it in the crock pot to simmer through the day. Does that work?
I’m also wondering about adding pears since they can be grainy. Your thoughts?
Hi Kim, I wish I could be more help, but I can’t say for sure. Let me know if you try it!
I DID try adding pear. I could feel the grainy texture of the pear, just like I could with the strawberry seeds. But it didn’t detract from the flavor. It was delicious and already gone after just two days!! I cooked it on the stovetop and then put it in a mini crockpot that I use for cooking overnight oatmeal. It further reduced the quantity, but it was perfect after a few more hours. Delicious! I will make it again, with a variety of fruits!
Thank you for following up, Kim! That’s great to hear.
Thank you for all the information regarding making a compote. I had some Asian pears that we weren’t enjoying because of their lack of flavour, so I cut them up and then I found two apples, three oranges and a lemon that had seen better days. I juiced the lemon, cut up the rest of the fruit and added 1 1/2 c frozen blueberries to my instant pot along with 1/4 c honey, 2 T Gran Marnier, some cinnamon and a tiny bit of water on the bottom of the pot (to avoid burn notice). Pressure cooked for 3 min and natural release and yum!!!
I’m glad you enjoyed it, Sandra!
Was just wondering, you always have such wonderful recipes to try out. Do you have any for homemade saltine crackers, like the ones in the grocery store???? I’ve seen so many varieties, but none that say, homemade and healthy. Can you help with this??????
Thank you so much!!!!!!!
I don’t, sorry!
Hi, just wondered if you could use Honeydew melon and strawberries.
I don’t think melon is the best option here, sorry! But, if you try it let me know how it goes.
Every August when black cherries are in season, I freeze tons and make compote all year long to go over vanilla ice cream, go inside layers of black forest cake and I also use it to glaze roast duck or chicken! Oh wonderful!
So glad your showing people how easy to make and how wonderful it can be!
I love to hear that! Sounds delicious. Thank you for your review, Candy.
I have a question… do you have to heat it for it to be a compote? I slice up frozen (whole) strawberries (sliced thin) and sprinkle with sugar, give a good stir and allow the strawberries to thaw on their own (stirring occasionally). What I end up with is a magnificent strawberry sauce that I use to top vanilla ice cream or anything that will stand in for “shortcake” (biscuits, pound cake, etc) adding whipped cream, of course.
Anyway, I found this page while trying to figure out how to describe this concoction to others and if I should actually be applying heat to this before using it (am I doing it wrong?). Thoughts? TIA
Hi Lynn, it’s about cooking it down to help develop the flavor and consistency.
Can it be frozen
Hi Lea, I don’t see why not. Let me know how it goes for you!
Try it with granola sprinkled on top. Yum!
I used fresh strawberries AND blueberries in my compote. I was thinking maple syrup would be gross, but I had organic real maple syrup. A tiny bit of white sugar. I broke up the berries a bit… they rendered some juice too! After cooking, I added a small bit of vanilla. This stuff is to die for good! :)
Delicious. I serve it with almond cake. I made strawberry, peach, blueberry. I tried fresh pineapple, but don’t recommend. It tastes like crushed canned pineapple. LOL
Hi, I just made this…is it supposed to be syrupy with small pieces of fruit in it? I used 2 bags of frozen berries. To me it looks like a topping and not a fruit compote that you can eat on its own. I followed your recipe to the letter, using 2 (1 lb) bags of frozen berries.
Hi, yes it will be cooked down. Similar to a topping you would put on a Sunday. I hope you enjoyed it!
This is absolutely delicious!! I am a diabetic so I left out the honey. I mix a few tablespoons in with fat free Greek yogurt and it makes a nice diabetic breakfast! :)
Hi Kate, just made Almond Cake. Normally, I just serve it plain with a few sliced almonds. Fine. But I so want to add this compote. Thought I would use frozen berries and maple syrup (it’s fall in N E) what should I add? Tiny bit of good balsamic and mint? Help, I don’t have a baker’s imagination. Haha thanks in advance
That all sounds delicious! Let me know what you tried.
This was my first time making compote, period. It was easy and delicious, period! Used fresh raspberries and blueberries that would have gone bad otherwise. This will not be my last time making this! Thank you.
You’re welcome, Lisa! I appreciate your review.
Just discovered your recipe as I was looking for inspiration for pluots. You helped make this compote come together beautifully.
I combined the pluots with wild blueberries (TJ’s), reconstituted dried apricots, lemon zest, Maldon salt, and freshly ground cardamom and cloves. Cooked the mixture down. Then added a touch of honey, fresh lemon juice, and my favorite farmer’s market aged Balsamic vinegar.
I was amazed at how perfectly the Balsamic vinegar helped pull all the flavors together.
Made a lot and will freeze most of it to give as gifts over the holidays.
Saved a small amount for myself and will eat it with homemade rustic sourdough bread… or just by the spoonful straight out of the fridge.
Thank you for your suggestions! They added a delicious depth to this recipe.
I mom always made a blueberry compote to serve in the center of half an acorn squash. It was a favorite but I have not been able to find a recipe for her compote. Yours does the trick.
I like that it only takes a little while to make,and it’s quite delicious.
Thank you, Sherrie!
I made it yesterday with my homemade applesauce, some frozen berries, cranberries, kiwi and a few spices, went great with our smoked Turkey… delish!
Thank you for sharing!
I made compote for the first time especially because I have too much frozen fruit. I made it with a bag of cherries, strawberries and blueberries. My house smells amazing. What a great way to use up fruit in season and use frozen in winter. Thank you!
You’re welcome, Barbara!
Very easy and super tasty. I made this with frozen organic mixed fruit to accompany yogurt. I started making homemade yogurt and this just sounded like such a nice addition to it.
Thank you for your review, Robin!
Thanks for sharing. Excellent made compote with fresh(frozen) strawberries and it turned out great. Served over vanilla bean icecream.
Delicious over ice cream! Thank you for sharing, Teresa.
Love the compote but it made a big mess when I throw it onto the stove after dinner as you suggested.
Great recipe! I replicated the recipe from scratch before I found the recipe. I made a delicious fig and honey compote. Works for all kind of uses. I used canned kadota figs and squeezed them out.
I made this with fresh peaches. I added a few whole cloves during cooking. Because I like my compote on the thicker side, so once it cooked down I mixed in a little corn starch dissolved in water. It came out beautifully and is delicious.
That’s great to hear, Leva!
Thank you! I had some nectarines that needed to be used up, and this was the perfect solution. It’s delicious with yogurt and toasted nuts.
Making this to top crapes for my wife’s 73 birthday tomorrow. Nectarines and jumbo blueberries. BT.l
Hi, Kate
Just curious – do you recommend peeling peaches or other stone fruits before cooking?
Thanks
Hi Jackie! No need to peel.
Why do you add a dash of salt to it,
Is it to help preserve in when left in the fridge for a few days
Looking forward to your answer
Thanks
I’ve been making compotes for quite some time and find them a delicious topping with granola, whole fruits, etc. My go-to is apples and blueberries but anything works. Today, I want to try something different. I want to substitute compote for sugar in a carrot cake recipe. Since the consistencies are quite different (compotes are more liquid), I was thinking I might need to compensate by adding more flour and/or less oil. A Google search said that compotes can be substituted 1/1 but I’m a bit skeptical. If anyone has ever tried this, I’d be interested to hear the results.
Just made easy very easy. This will be my go to for yogurt and French toast
Rogue compote, added 1c water for two pounds frozen with a hand full of cherries into the bullet juicy, black cherries run through food processor flip the blade on the last third for bigger texture,brown sugar, lemon, cinnamon cooked down. splash of vanilla paste when cooked more lemon and spice if needed. I use it for my homemade French yogurt. It’s okay if it is bold the yogurt balances. It’s the best! Same for mixed fruit. I’m going to try yours with blueberries can’t wait
So delicious! I added this on top of my greek yogurt and loved it!
Loved this. Used frozen berries, lemon juice, and cinnamon. Super easy and delicious.