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:
- Blackberries (keep mind there will be seeds in the finished product)
- 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
- French toast
- 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?
Totally 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
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 2 cups 1x
- Category: Dessert, sauce
- Method: Stovetop
- Cuisine: Classic
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.
- 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
- 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.
Make it vegan: Use maple syrup instead of honey, and serve with vegan accompaniments.
I make compote for Rosh Hashana every year using apples, pears and plums. I add just a little honey, only when needed, and sometimes a sprinkling of nutmeg and cinnamon. Try serving it with honey cake and parve vanilla ice cream, a wonderful RH dessert. Left-overs freeze well — ready to serve again on Sukkot.
Thanks for sharing!
Wow great idea! Thanks!
Such a sweet way to end summer!
Thank you, Gaby!
Very nice. I am happy to know the use of berries in yogurt. Thanksgiving.
Brittany Audra @ Audra's Appetite
Love how you can adapt this recipe to use any fruit that is in season! I think it would be delicious on yogurt for breakfast :)
It is so good with yogurt! Thank you, Brittany.
Absolutely divine! My Mom and I were only recently talking about making some fruit compote – it’s so good!!
I love compote. As you say, it’s so easy and it is ready to go from the fridge. It’s great at this time of year, too, with the fruit harvest of Autumn just beginning. I like to dollop some into my blender with oat milk, oats, and seeds for a breakfast smoothie on the go.
That sounds tasty! Thank you, Deborah.
Cassie Autumn Tran
Compotes, yay! I don’t generally enjoy compotes frequently, but I most definitely LOVE it in desserts such as crumbles, muffins, cakes, pies, and so much more. Blueberry compotes and raspberry compotes are my personal favorites.
I have just made your compote recipe for the first time. It’s so yummy and easy! I used frozen strawberries and maple syrup. I am going to use the compote in my pastry roll maker with some short crust pastry & custard.
Thank you so much for the recipe. Will definitely be using this again
I’m happy to hear that, Tamara!
I made this last night with a huge bag of frozen (started fresh) strawberries I needed to use. It was SO YUMMY! Very easy to make… and you’re right about the frozen fruit sorta melting down into a wonderful consistency. We used this as an ice cream topping, and will definitely do so again in the future. I’m glad I made extra!
Thank you, Shannon for sharing!
This was good timing again on your post. I had some peaches that needed to be used so I baked them (my grill is broken…) and made this compote with half a bag of frozen raspberries to serve over the peaches. Delicious! Thanks for another great recipe.
Yes, peaches! Oh, raspberry topping. Sounds wonderful!
What a great idea. I eat yogurt with fruit for breakfast often (topped with granola), and I also do a lot of overnight oats. This compote would clearly be great in both cases, and also on pancakes as well as French toast. Yum!
Oh French toast and pancakes, yes! Thanks for sharing.
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Thanks for your review!
Custom Popcorn Boxes
What an amazing list of blogs! We’re launching our nutrition blog soon, so it’s great to connect with similar bloggers!
That looks yummy! will be making it soon! :-)
Let me know what you think when you do!
I love to make this recipe. I find this easy and gets plenty of compliments.
Love to hear that!
Excellent and simple recipe. I used frozen blueberries, a splash of orange juice, and a T of maple syrup. Comes together quickly and keeps well. Delicious. Served over chocolate banana cake with vanilla ice cream.
So funny – that’s exactly what I was going to use it for tomorrow night :) Now I can’t wait to try the combo!
Oh, that sounds great! Thanks for sharing, DV.
Made this with some blueberries that were getting squishy. I tried it with the cinnamon, which added a nice spice to the compote. Served on top of some plain yogurt for a refreshing dessert – yum!!
Thanks for sharing, Claire!
wow, it looks delicious.
I made strawberry compote last week using your recipe. Yum!
Do you leave the skin on the peaches?
Thanks for the delicious recipes!
Yes, I did leave the skin on. I’m so happy you liked the strawberry version! The peach is equally as good.
I was looking for dessert ideas for Thanksgiving for a few friends that are gluten free, this will work perfectly for everyone attending!
I’m happy to hear that! Thank you, Katie.
Can you cook it longer to make it thicker? Or does it get thicker when refrigerated?
I found it is pretty thick as is, but does thicken some as it cools.
Without any liquid (outside of syrup or honey), how do you prevent from burning?
As it cooks, juices release and you just need to keep and eye on it.
This is a fun retro dessert and perfect over ice cream or breakfasty items like pancakes or crepes.
Sounds delicious, ALexia!
Can I add into center of cupcakes after baking? Can I swirl in a little to cupcake batter before baking?
Hi Robin, I think both of those ideas would work, but I haven’t tried myself.
Miss 14 has been loving the very expensive fruit swirled yogurts at the supermarket each day. today we pulled out the home yogurt maker, and made a basic batch of strawberry yogurt and now have made a gorgeous compote wit frozen berries, a little honey and a dash of vanilla… 8 tubs of fresh real food ready for the next few days .. Thankyou
You’re welcome, Lisa!
So good! Used maple syrup – great in yogurt & granola parfaits
Yes, great combination!
This was a hit using cherries that are in season with honey over angel food cake. Thanks for the simple idea!
You’re welcome, Liz!
Discovered a bag of wild blueberries in freezer long past their prime. Unable to throw food away decided to cook them. Berries, couple tbs sugar, pinch of salt, bit of water. Then, as usual, get zoned out and added pinch each of vanilla, black pepper, cinnamon, and cayenne. Was very tasty, but again, as usual cannot leave well enough alone and added splash of balsamic. Still tasty but definitely pushed flavor to savory use. Did blend to smooth texture.
Typed in my ingredients just to see if anyone else in similar zone and your recipe popped up. I have to say that your suggestions of additional flavorings are spot on for my taste. I think will be useful with a rich protein dish?
Thank you for sharing, Alfred!
Can I freeze peach compote?
I haven’t tried it, but I think that would be OK.
The best fruit compote ever!!! Thank you for sharing this great recipe, I’m loving it.
I love making compote – I just made one combining apples, strawberries and grapes. Didn’t know how it would turn out – but it’s delicious. My original reason for making compote was being short on maple syrup – I guess necessity really is the mother of invention. Thanks for sharing a simple but great recipe.
That’s great it turned out so well, Beth! Thank you for your review.
Delicious and simple. It improves the taste of pancakes, waffles, and ice cream…like eating at a posh restaurant.
Great on all that you listed!
I made a big mistake. I never should have added cornstarch! My hubby can’t wait to put the thicken compote on his toast!
I purchased a container of strawberries, blueberries, raspberries and blackberries. I cooked them according to the recipe. (First time I’ve made compote) it’s delicious but I don’t like seeds! I also used a potato masher. Was I suppose to mash them completely or just a little? I’m going to serve as a puddle to place my pound cake slice on and top the slice with whipped cream. If someone could let me know if or how to get rid of the seeds?
Hi Libby! You can mash them to the consistency your prefer. I like mine with some texture. The seeds are fine, unless you have an issue with them. I’m not quite sure how to remove them for these fruits.
Thank you for your reply!!! I’ll just put up with the seeds! My husband loves the seeds so that’s what he’ll get! I did add just a little bit of cornstarch with cold water as I like a little more jam like texture.
Libby, you can use a silicone or rubber spatula to push the fruit through a sieve/fine mesh strainer.
I was looking for toppings to take to a waffle party, and the recipes were perfect. Must admit, adding balsamic vinegar seemed a bit odd, but it did indeed add to the taste, in a wonderful way! Thanks!
Can you use frozen fruit for conserve?
Your ideas look so delicious! Thank you!
I have some mooshy persimmons. The ones with edible skins not waxy! Do I need to peel them if I make compote. Any fruit combos you would recvome d to go with them or do they stand on their own?! I only have 3!
Hi Nicole! I haven’t tired it. I know some people eat them with the skin on, but for this to break down better (if it works) I would suggest to peel them. Possibly another berry? Based on a quick search, they do go well with cranberries so I would think another berry.
This was easy and delicious to make! I used a frozen berry blend and put it over french toast. I’m going out later to buy some strawberries and do it again to put over my cheesecake. Thank you for the recipe!
Just made a strawberry/blueberry compote. I spooned it over a nice dollop of cottage cheese. The warm fruit coupled with the cool cottage cheese was delicious! Thanks for your recipe!
Picked up a ton of strawberries today at the store (finally on sale!) with the plan to eat half and make this compote with the other half. I’ve made this recipe at least 8 times and 3 different ways now so I was surprised I haven’t commented. I love vanilla with the strawberry version and vanilla and cinnamon with the peach one. It’s definitely my favourite better-for-you dessert with a bit of ice cream or thick yogurt!
Can I freeze the compot??
Hi lolo, I haven’t tried freezing all my recipes, but this one may work ok. Let me know if you try it!
Yum! I made this with homemade waffles for mother’s day- I used a bag of frozen raspberries and strawberries combined.
Yum! I made this with homemade waffles for mother’s day- I used a bag of frozen raspberries and strawberries combined. Great!
Used equal amounts of frozen blueberries and fresh strawberries, cooked as written with 1tsp honey to sweeten, then added 1tsp raspberry balsamic vinegar. Beautiful color; fabulous on plain yogurt; want to get some vanilla ice cream to try.
Quick. Easy. Tasty. Win, win, win!!
We just had our two grown kids and their partners over for a backyard picnic. I made the easy fruit compote for dessert over a store-bought pound cake slice. Rave reviews, and very friendly. The fruit was cooked. The cake was not opened until we were ready for dessert, and we used disposable bowls and spoons left from takeout and sealed. We had a wonderful visit, sitting outside in the shade of a maple tree.
I tried your recipe using strawberries for a cake. Was so good!
Can I make a compote out of any fruit frozen pineapple, mangos?
Hi Jamie! Various types of fruit work. I have a list of suggested fruit that works well in the post.
Anne E Olmstead
Making to use in our individual cheesecakes swirled with raspberry compote! I know they’ll be yummy! Thanks in advance…
Great recipe – thanks! I used a cherry, blueberry, strawberry blend with honey and when I was reaching to get some spices, my bottle of angostura bitters caught my eye so I tried it instead and it turned out great!
Made this compote. I added blueberries and strawberries. I added the optional vanilla and cinnamon to this. Vanilla after it cooked. Delicious! Thank you.
I have tried a lot of recipes from your blog — you are my kind of girl!! Such delicious and healthy recipes. I can’t wait to cook most days because of you! Thanks so much. I will be buying the cookbook as well.
You’re welcome, Bobbi!
I mixed 2 frozen bananas with my berries and peaches and it was so sweet no sweetener was needed … actually added a little lemon juice at the end to balance the compote a bit
Thank you for sharing, Tracy!
I just made this and ut is delightful! Since I’m on a lowcarb diet, i used erythritol for sweetness. Then added a dash of cinnamon, a spash of vanilla and lwmon juice. I’ll serve it with my keto pancakes. Thanks for the recipe!
Can you save this in the fridge and for how long?
H! See step 5.
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.
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!
Evy Thais Holdsworth
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! :)