A compote is a dessert that originated in 17th century France. It is made up of whole or pieces of fruit (a mixture) in sugar syrup. The whole fruits are cooked in water with added sugar and spices. The seasonings which may be included in the syrup are vanilla, lemon peel, orange peel, cinnamon sticks, cinnamon powder, cloves, ground almonds, grated coconut, candied fruit or raisins. Fruit compote may be served either warm or cold.
The French belief that fruit cooked in sugar syrup balanced the effects of humidity on the body led to the invention of compotes. It was initially served in the afternoon as a snack with sour cream and biscuits. It was during the Renaissance that it was served chilled at the end of dinner.
Because of its simplicity, inexpensive ingredients and containing no dairy products, the compote became a staple of Jewish households throughout Europe and was considered part of Jewish cuisine.
Fruit compote is often topped with whipped cream, cinnamon or vanilla sugar. It is also sometimes prepared using dried fruits soaked in water with added alcohol. Kirsch, rum or Frontignan are a few examples.