Today is #NationalFruitCompoteDay! Fruit compote is a great addition to cheesecake. It adds an additional layer of sweet, bright flavor. It is also a great way to use fruit that might be over ripe! We compiled our top 3 favorite compotes to add to our cheesecakes.
- 3 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries
Melt butter in a skillet over moderate heat. Stir in brown sugar and lemon juice until sugar is dissolved. Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes. Pour over your cheesecake to serve!
Winter Fruit Compote
- 1 cup water
- 1/4 cup sweet Marsala wine
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 tsp cinnamon
- 1/2 cup dried apricots, quartered
- 1/2 cup golden raisins
- 1/2 cup dried cherries
- Pinch of kosher salt
- 1 cup Granny Smith apples, diced 1/4-inch thick cubes
- 1 cup pears, 1/4-inch slices
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
In a 4-quart saucepan or pot bring the first 6 ingredients to a simmer. Stir slowly to dissolve the sugar in the liquid. Add the remaining ingredients except the lemon juice. When the liquid comes to a boil, adjust the heat and simmer for about 20 minutes to marry the flavors and soften the fruit. Turn off the heat then stir in the lemon juice. With a slotted spoon remove the fruit to a bowl. Bring the remaining syrup to a simmer and reduce until lightly thickened or when the bubbles formed on the top become small. Remove the syrup for the heat and when it is cool pour it over the fruit.
This just simple blueberry compote is great served with lemon cheesecakes or poppy seed cheesecake.
- 1/2 cup water
- 1/2 cup sugar
- 2 cups blueberries (10 oz)
- 2 tbs. fresh orange juice.
- 1 tsp. vanilla extract
Boil water and sugar 1-quart heavy saucepan, uncovered, 5 minutes. Stir in blueberries and vanilla extract. Simmer, stirring occasionally, until blueberries begin to burst, 3 to 5 minutes. Remove from heat and stir in orange juice.