Fruit compotes are a wonderful way to take advantage of juicy seasonal produce and enhance their natural sweetness with no additional sugar needed. By leveraging simple tweaks to common fruit bowls you can deliver double the flavor with almost no additional work.
Roasting fruits is a simple way to intensify the flavor of the fruit you are looking for while also letting the natural sugars really pop. Roasting reduces the water content in the fruit, and veggies for that matter, which is how you get big flavors from simple dishes. Using fresh herbs such as mint(or cilantro, or rosemary or basil) is a great way to add a bright fresh taste to a fruit bowl. Couple those herbs with the acidity of vinegar, in this case a sweet vinegar such as white balsamic, and you can add some lovely complexity to a simple dish that will surprise your friends and family.
These three unique variations are all wonderful on their own, on top of yogurt for a desert parfait, or to top oatmeal, waffles or pancakes for breakfast. They are versatile dishes that can be used in all sorts of ways.
If you have any questions or come up with your own variation on bowls and compotes let me know in the comments below or on social media.
- 6 cups pitted sweet cherries ~2lbs
- 1 vanilla bean split and scraped
Preheat oven to 450 degrees and line a baking pan with foil. Coat foil lightly with cooking spray. Spread cherries on prepared pan and roast for 25-30 minutes or until wilted and juices are starting to brown.
Spoon roasted cherries and juices into a bowl and stir in vanilla seeds. Enjoy warm, room temp, or chilled.
- 1 1/4 cups diced fresh strawberries divided
- 1 1/4 cups diced fresh or frozen mango divided fresh mint for garnish
Combine 1 cup strawberries, 1 cup mango in a small saucepan. Heat over medium heat and cook for 5-10 minutes or until juices are released and mixture is saucy. Remove from heat and let cool. Stir in remaining strawberries and mango and serve garnished with chopped mint or mint sprigs
- 1 cup fresh blueberries
- 1 cup diced peach use frozen if juicy fresh aren’t available
- 1 tsp white balsamic vinegar chopped fresh basil for garnish
Combine blueberries and peaches. Drizzle with balsamic and garnish with basil when serving.