compôte
Language: English
Part of speech: noun
Forms: form: compôtes
Etymology: Borrowed from French compôte, itself an alternative form of more usual compote.
Senses: examples: text: Compôte of Morella cherries.—Boil together for fifteen minutes, six ounces of sugar with half a pint of water; add a pound and a quarter of ripe Morella cherries, and simmer them very softly from five to seven minutes: this is a delicious compôte.
ref: 1868, Eliza Acton, “Chapter XXIII. Sweet Dishes, or Entremets.”, in The Menu Book, for Private Families, Reduced to a System of Easy Practice, in a Series of Carefully Tested Receipts, in Which the Principles of Baron Liebig and Other Eminent Writers Have Been as Much as Possible Applied and Explained., London: Longmans, Green, Reader, and Dyer, Compôtes of Fruit. (Or Fruit stewed in Syrup.), page 458:
text: Boil gently for ten minutes, take up the melon in a glass dish, cool the syrup a little, and pour it over the melon. Serve the compôte cold; it is delicious, and costs only about twenty-five cents.
ref: 1879, Juliet Corson, “Chapter X. Dessert Dishes.”, in Twenty-Five Cent Dinners for Families of Six., 13th edition, New York: Orange Judd Company, Melon Compôte, page 72:
text: Blanch the fruit in boiling water, then drain, and very carefully remove the skin, cut the peaches in halves and take out the stones. Have ready some syrup, and proceed as directed for apricot compôte.
ref: 1929, Charles Herman Senn, “Cold Sweets”, in Luncheon and Dinner Sweets, Including the Art of Ice Making, →ISBN, Compôte of Peaches:
text: Apple compôte à la Durban calls for 2 lbs. cooking apples, 6 oz sugar, 1 clove and 1 lemon. […] / Damson compôte, 160 […] / Strawberry compôte, Durban, 224
ref: 1943, Ivie Priestnall-Holden, 750 Dishes from Overseas, Macmillan Publishers:
text: Gave up smoking leaves ten years ago or more, so most of my leafmould is added to compôte, which it thickens nicely.
ref: 2003 August 12, Rusty Hinge, “Re: Re: Re: Passiflora Query”, in uk.rec.gardening (Usenet), message-ID <2003081223430771094@zetnet.co.uk>:
text: Serve the mueli with the compôte and with soya yogurt and soya milk, if you like.
ref: 2009 March 31, Grace Cheetham, “Muesli with Summer Fruit Compôte”, in Simply Gluten-Free & Dairy-Free: Breakfasts Lunches Treats Dinners Desserts, Osprey Publishing, →ISBN:
text: For the rhubarb compôte, wash, trim and slice the rhubarb. Place all the compôte ingredients together into a saucepan and slowly stew until the rhubarb has cooked through.
ref: 2007, Gary Hunter, Terry Tinton, Patrick Carey, Stephen Walpole, “Desserts”, in Professional Chef – Level 2 S/NVQ, Cengage Learning, →ISBN, Vanilla rice pudding with warm lemon and almond madeleines, page 510:
ref: 2008, Gino D’Acampo, “Lemon syllabub with rhubarb and raspberry compôte”, in BBC Food (Step Up to the Plate), archived from the original on 01 May 2012
text: Warm leftover compôte can turn back-of-the-freezer vanilla ice cream into a more interesting dessert.
ref: 2009, Fiona Beckett, quoting Guy, “Other Ideas for Fruity Breakfasts”, in The Ultimate Student Cookbook, Bloomsbury Publishing, →ISBN, Top Student Tips, page 48:
text: Mix all together and, taking a fireproof dish, put a little water in the bottom of it and then some fine breadcrumbs, sufficient to cover the bottom. Pour in your compôte, then, above that, a layer of fine breadcrumbs, and here and there a lump of fresh butter, which will prevent the breadcrumbs from burning.
ref: 2009, “A New Dish of Apples”, in Belgian Cuisine, TP Verone Publishing, →ISBN, page 40:
text: In summer, fresh fruit can be used for a healthy fruit salad – but in winter, a warm compôte of dried fruit may be more appealing.
ref: 2009 December 28, Sivananda Yoga Vedanta Centre, “Proper Diet”, in Yoga: Your Home Practice Companion, Dorling Kindersley, →ISBN, Dried fruit compôte, page 224:
text: If necessary, add a little water so that the texture is like a runny jam. Allow to cool. (Hint: quadruple the recipe as this compôte is utterly delicious with any other cheeses, including Gorgonzola, and keeps beautifully in the fridge.)
ref: 2012 August 24, Franck Dangereux, “Roasted goat's cheese with guava and ginger compote and cinnamon-chilli oil”, in Feast at Home, Quivertree Publications, →ISBN, Make the Compôte, page 89:
text: The ultimate nursery pud! The plum compôte spices things up nicely, but you can serve this with any seasonal fruits in abundance, or you could simply top the pudding with a dollop of strawberry jam, if you prefer.
ref: 2013 September 26, Matt Tebbutt, quotee, “Rice”, in Saturday Kitchen Cooking Bible: 200 Delicious Recipes Cooked in the Nation's Favourite Kitchen, Orion Publishing Group, →ISBN, Caramelised rice pudding with spiced plum compôte:
glosses: Alternative spelling of compote.