compote


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Related to compote: chutney, fruit compote
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compote
ruffled thumbprint-style compote made by the Fenton Art Glass Company

com·pote

 (kŏm′pōt)
n.
1. Fruit stewed or cooked in syrup.
2. A long-stemmed dish used for holding fruit, nuts, or candy.

[French, from Old French composte, mixture, from Latin composita, feminine past participle of compōnere, to put together; see component.]

compote

(ˈkɒmpəʊt; French kɔ̃pɔt)
n
(Cookery) a dish of fruit stewed with sugar or in a syrup and served hot or cold
[C17: from French composte, from Latin composita, feminine of compositus put in place; see composite]

com•pote

(ˈkɒm poʊt)

n.
1. fruit stewed or cooked in a syrup, usu. served as a dessert.
2. a stemmed dish, often with a lid, for serving fruit, nuts, candy, etc.
[1685–95; < French; Old French composte < Latin composita, feminine of compositus composite; compare compost]
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.compote - dessert of stewed or baked fruitcompote - dessert of stewed or baked fruit  
afters, dessert, sweet - a dish served as the last course of a meal
Translations

compote

[ˈkɒmpəʊt] Ncompota f

compote

[ˈkɒmpəʊt] ncompote f

compote

nKompott nt

compote

[ˈkɒmpəʊt] n (Culin) → composta, conserva di frutta
References in classic literature ?
Five are making compote (which meant compost), "four are shifting the oats for fear of a touch of mildew, Konstantin Dmitrievitch.
salad Danube, celery-carrot salad, vegetable salad, salad patisonowi, sorrel canning cucumber puree, canned corn, canned mushrooms, leczo mushroom, celery Canning, a special concentrate compote - mixed fruit, a special concentrate compote - cherry, a special concentrate compote - strawberry, a special concentrate compote - gooseberry, apple juice 1 l, 0.
As well as fresh berries, I add a compote in the centre, which enhances flavour and creates a surprise when cutting or biting into.
As the meringues bake gently, we shall make the compote.
Little did I know that this brave little compote has been missing a vital component until now: a sugar as pure as spring sunshine with enough fire to subdue rhubarb's sour side.
I'm making a fantastic homemade granola and layering it up with natural yoghurt flavoured with honey and vanilla, a fresh fruit compote and more fresh fruit to finish it off.
THIS recipe for classic American cheesecake with berry compote comes from a native New Yorker and they know how to make a good cheesecake
NATALIE COLEMAN'S COCONUT RICE PUDDING & BLUEBERRY COMPOTE & MACADAMIA NUTS (serves 4) INGREDIENTS: 200g pudding rice 300ml whole milk 80g caster sugar 1 x 400ml can coconut milk 1 vanilla pod, split open 50g macadamia nuts 20g desiccated coconut Fine strips of orange zest, to garnish For the blueberry compote: 250g blueberries 1tbsp caster sugar 2 strips of orange peel METHOD: Put the rice, milk, caster sugar and coconut milk in a saucepan.
NATALIE COLEMAN'S COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE & MACADAMIA NUTS (serves 4) INGREDIENTS: 200g pudding rice 300ml whole milk 80g caster sugar 1 x 400ml can coconut milk 1 vanilla pod, split open 50g macadamia nuts 20g desiccated coconut Fine strips of orange zest, to garnish For the blueberry compote: 250g blueberries 1tbsp caster sugar 2 strips of orange peel METHOD: Put the rice, milk, caster sugar and coconut milk in a saucepan.
NATALIE COLEMAN'S COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE & MACADAMIA NUTS (serves 4) INGREDIENTS: 200g pudding rice 300ml whole milk 80g caster sugar 1 x 400ml can coconut milk 1 vanilla pod, split open 50g macadamia nuts 20g desiccated coconut Fine strips of orange zest, to garnish For the blueberry compote: 250g blueberries 1tbsp caster sugar 2 strips of orange peel INGREDIENTS: 200g pudding rice 300ml whole milk 80g caster sugar 1 x 400ml can coconut milk 1 vanilla pod, split open 50g macadamia nuts 20g desiccated coconut Fine strips of orange zest, to garnish For the blueberry compote: 250g blueberries 1tbsp caster sugar 2 strips of orange peel METHOD: Put the rice, milk, caster sugar and coconut milk in a saucepan.
NATALIE COLEMAN'S COCONUT RICE PUDDING WITH BLUEBERRY COMPOTE & MACADAMIA NUTS (serves 4) INGREDIENTS: INGREDIENTS: 200g pudding rice 300ml whole milk 80g caster sugar 1 x 400ml can coconut milk 1 vanilla pod, split open 50g macadamia nuts 20g desiccated coconut Fine strips of orange zest, to garnish For the blueberry compote: 250g blueberries 1tbsp caster sugar 2 strips of orange peel METHOD: Put the rice, milk, caster sugar and coconut milk in a saucepan.