Fruit compote is a simple, warm and very practical dessert to take advantage of seasonal fruit. Without added sugar, seasonal fruits cooked with vanilla and cinnamon concentrate their natural sugars and create an intense and comforting sweet. Perfect alone, with yogurt, with fresh cheese or over porridge.
Mediterranean
Seasonal fruit compote with vanilla
Seasonal fruit compote with vanilla and cinnamon. Light dessert, without added sugar, rich in fiber and natural plant compounds.
- Spain
- Dessert
- Light
- Low fat
- High fiber
- easy
10 min
Tiempo de Preparación
6
Servings
Nutrición por ración
- Calories 100 kcal
- Protein 1 g
- Fiber 4 g
- Carbohydrates 24 g
- Fat 0.3 g
- Sodium 5 mg
Story behind the dish
Preparation
Seasonal fruit compote with vanilla is a preparation from Spain with easy difficulty. Reserve about 30 minutes in total (10 for mise en place and preparation, 20 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 400 g of peeled and chopped apples.
- Have ready: 300 g of peeled and chopped pears.
- Have ready: 200 g pitted plums.
- Have ready: 150 g of strawberries or blueberries.
- Have ready: Juice of 1 orange.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Place all the fruits in a casserole with the orange juice
Place all the fruits in a saucepan with the orange juice. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add the opened vanilla pod and cinnamon stick.
Add the opened vanilla pod and cinnamon stick. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat over medium heat; When it starts to boil, lower the heat
Heat over medium heat; When it starts to boil, lower the heat. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook, covered, for 15 minutes, stirring occasionally.
Cook, covered, for 15 minutes, stirring occasionally. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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The fruits should be tender but with some texture
The fruits should be tender but with some texture. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Remove vanilla and cinnamon; add the orange zest
Remove vanilla and cinnamon; add the orange zest. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Serve warm or cold with yogurt
Serve warm or cold with yogurt, fresh cheese or alone. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Let cool completely before cutting or unmolding; the structure settles with rest.
- Preserve the skin of vegetables and fruits when edible to take advantage of all the fiber.
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