Fruit Compote (Kompot, Hošaf)

Fruit compote or kompot (hošaf), is a simple desert made by stewing dry or fresh fruit in water and spices. This soft and fragrant sweet is endlessly adaptable, and perfect for using pieces of fruit you don't want to go to waste. Shall we?

Jump to:

• Background
• Why You'll Love Compote
• Ingredients
• Instructions
• More Recipes Like Compote
• Handling
• Expert Tips
• Recipe FAQs
• Thoughts?
• Fruit Compote (Kompot, Hošaf)

Background

Compote, known as kompot or hošaf in the Balkans, is a simple fruit dessert that's been prepared in kitchens across Europe, the Middle East and Asia for centuries.

In Bosnia and Herzegovina, hošaf is often made during Ramadan. Regionally, it's popular as a refreshing year-round dessert, or drink.

Making a compote is a way of preserving fruit without fermentation. It's a gentle way to use up ripe apples, pears, plums and more.

Think of compote as a light, cold, tea-like drink/ dessert with fruit chunks. This tasty, nostalgic recipe is make-ahead friendly, and a true comfort dessert.

Why You'll Love Compote

• Sustainable. No-waste recipe using many types of fruit (dry, ripe, unripe, etc.).

• Healthy. Naturally sweet with a pinch of sugar. And also light and hydrating.

• Customizable. Most types of fruit combinations work.

Ingredients

The classic Balkan compote (hošaf) calls for dried plums, raisins, fresh apples, and fresh pears with a dash of cinnamon.

However, the ingredient list for compote is by no means definite. Most dry/ dried fruit works, as does the harder fresh fruit.

• Fresh fruit. Think apples, pears, cherries, plums, peaches, nectarines, lemon and oranges. Avoid mushy fruit like bananas, kiwi, clementines, etc.

• Dried fruit. Almost all dry fruit works for making compote. Think plums (prunes), figs, cranberries, cherries, sour cherries, raisins, dates etc.

• Sugar. Any and all kinds. (Adjust to taste.) Adding a few dates can eliminate the need for sugar altogether.

• Spices. Cinnamon, anise and/ or clove. Combine, use separately, per taste, or none.

Instructions

Here are simple compote instructions.

Step 1. Peel (or not), deseed, and cut/slice fruit and place in a large pot. Cover with water. Bring to a boil. Skim foam.

Step 2. Add sugar and spices. Continue cooking until apples or harder fruit soften, about 30-45 minutes.

Step 3. Cool down at room temp. Transfer to fridge for a couple of hours, or overnight. Serve cold.

Step 4. (Optional, not pictured.) If planning to keep longer, after cooking immediately transfer to sterilized jars and seal. Keep in a dark, cool place for up to a few months.

More Recipes Like Compote

Here are a few more delicious fruit recipes we love.

Handling

Here are the instructions for handling fruit compote (kompot, hošaf):

• Serving. Serve cold, or at room temperature.
• Storing. Store in the fridge for up to 4-5 days.
• Preserving. If you plan to store compote for later, transfer to sterilized jars right after cooking. Seal, and keep in a cool, dark place for up to a few months. Once you open each jar, transfer to the fridge, and consume within 4-5 days.

Expert Tips

• Start Small. At first, make compote with 2-3 fruits only. The classic apples, dry plums and pears combo is perfect to start with. Then add different fruit each time you make compote.
• Sugar. While compote can be made sugar-free, it's important that you taste it throughout cooking to see if it's to your liking. Adding dates, or honey (when serving) is a great choice.
• Let it Rest. Compote gets better as it rests and cools down, so allow appropriate time for it to do this. You'll love the taste.

Recipe FAQs

Thoughts?

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Prijatno and bon appetit!