Compote Vs. Coulis: 5 Differences You Should Know (2024)

FAQs

Compote Vs. Coulis: 5 Differences You Should Know? ›

Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce. Crème Anglaise: A custard made of egg yolks and cream that is cooked on the stove-top.

Compote: Fresh or dried fruits that have been slowly cooked in a sugar syrup. Confit: To cook in fat at a low temperature (under 200 degrees F). Coulis: A pureed and strained fruit sauce. Crème Anglaise: A custard made of egg yolks and cream that is cooked on the stove-top.

Puree vs coulis

While fruit compote can be thought of as being similar to fruit coulis, a coulis is usually cooked for a while longer to make the fruit very soft. The mixture is then pressed through a strainer to make a smooth puree or paste.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Something that distinguishes coulis from other sauces is that the purée is not cooked. You might cook the fruit first, if it's necessary to soften it, but once it's soft you add optional ingredients, purée, strain and you're done.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

In fact, the origin of the word comport is a 16th century variation of compote – so they are connected. Some people suggest that the difference between the two is that compotes have lids, whereas comports don't.

Most coulis are made from fruit or vegetables. In order to make a coulis, the fruits or vegetables are pureed and then strained. Sometimes, they are strained multiple times to remove any seeds or chunks and to give the liquid a velvety texture.

The word compote is French for “mixture.” A compote is a dessert originating in 17th century France. The French believed that fruit cooked in sugar syrup balanced the humidity's effects on the body and led them to invent compotes. Recipes called for whole or pieces of mixed fruit in sugar syrup.

All kinds of fruits or vegetables can be made into coulis, but common types are raspberry, apricot or red pepper. Coulis are usually drizzled over desserts or savoury dishes, but they can also be used in sauces to enhance their flavour.

What makes it a compote? ›

Compote simply refers to fruit, sugar, and sometimes additional ingredients that have been cooked over a little heat until you get that fruity, syrupy concoction.

While preserves and conserves are typically jarred, compotes are often (although not always) made and used immediately as a component of a dish. Compote applications can be either sweet or savory.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Once the berries have broken down and the mixture looks like a raspberry sauce, you can simmer the sauce over low heat for 5-7 minutes to thicken it up a bit. The pectins in the berries will naturally cause the sauce to thicken but if you want a thicker sauce you can use cornstarch.

They make an excellent accompaniment for any number of meat, fish and vegetable dishes. Coulis add a grace note to omelettes and quiches, heighten the flavour of sauces and make a great base for cream soups.

Keep in the fridge for up to 2 weeks. To keep compotes for longer, freeze, in batches, in plastic containers so you can defrost only as much as you need. Spices Oriental flavours such as star anise, ginger and cardamom are fantastic for fruit with a rich flavour, such as plums and berries.

Simply put, it is a mixture of fruit cooked in sugar syrup. A more elaborate definition would be that compote is fresh or whole fruit slowly cooked in sugar syrup, which could contain liquor or spices and is served immediately.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.