Compote!
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What is Compote?
"Compote is a dessert made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder, cloves, ground almonds, grated coconut, candied fruit, or raisins. The compote is then served either warm or chilled arranged in a large fruit bowl or single-serve bowl for individual presentation. The dessert may be topped with whipped cream, cinnamon, or vanilla sugar. Other preparations consist of using dried fruits which have been soaked in water in which alcohol can be added, for example kirsch, rum, or Frontignan. Dried fruit compote is a common passover food."

"In France a compote can also be a fine puree of cooked fruit made usually with a base of apple, with the possible addition of apricot, pear or various other fruits. Compote such as this may also be used as a base for other desserts, such as French apple tart. This may be purchased from a supermarket in small single-serving containers or in larger glass jars. It has a similar consistency to baby food and may be eaten served cold as a breakfast product, dessert or simply as a snack."

Prune Compote:
Prune compote is a simple fruit compote. It is usually eaten as a dessert, and is commonly made of dried prunes, sweeteners, and spices. It is also simmered in a sweet syrup. Many like to eat prune compote with ice cream."

In other languages
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Compote Meat Dish:
"A compote is a dish made from game meats. Examples of game meats used are rabbit, partridge and pigeon. The meats are cooked in a roux for a long time over low heat along with pearl onions and bacon added at the end. The dish is cooked until the meat has a fine texture and completely fallen from the bones."















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Cavendish bananas
"range from approximately 15–25 cm in length, and are used in baking, fruit salads, fruit compotes, and to complement foods. The outer skin is partially green when sold in food markets and turns yellow when it ripens. When over-ripe, the skin will turn black and the flesh becomes mushy. Bananas ripen naturally and are at their peak ripeness when the peel is all yellow with a few dark brown specks beginning to appear."

Kaiserschmarrn:
"Kaiserschmarrn is a light, caramelized pancake made from a sweet batter with flour, eggs, sugar, salt and milk, baked in butter. The pancake is split into pieces while frying, shredded after preparation and usually sprinkled with powdered sugar, served hot with apple or plum sauce or various fruit compotes, including plum, lingonberry, strawberry or apple. Kaiserschmarrn is eaten like a dessert, or it can also be eaten for lunch at tourist places like mountainside restaurants and taverns in the Austrian alps, like a quite filling meal."

A tweleve-dish Christmas Eve supper:
"A tweleve-dish Christmas Eve supper is traditionally prepared in Polish, Lithunian, and Ukrainian culture. The meal (Polish: Wigilia, Ukrainian: Свята вечеря, Sviata vecheria, Lithuanian: Kūčios) consists of twelve meatless dishes representing the twelve Apostles or twelve months of the year. The tradition of the supper can be traced back to pre-Christian times and connected with remembrance of the souls of deceased ancestors."

'As for beverages, traditionally dried fruit compote or cranberry kisiel (Lithuanian: spanguolių kisielius) are common. In the earlier times oaten kisiel was more common." resource wikipedia

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Resources:  This article is licensed under the GNU Free Documentation License. It uses some material from Wikipedia/article compote/ and other related pages. Top photo: Compote
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As A Cheesecake Topping
Compote is a dessert all by itself but also searved as a sauce or ingredient to recipes. Compote puree or compote of fruit is popular served on top and in homemade Cheesecake.
pictured: A rhubarb and apple compote.
Kompot: A fruit-like punch drink
"Kompot is a traditional drink in Eastern European countries, especially in Poland and in Bosnia (where it has been a tradition since Ottoman times). It is a light refreshing drink most often made of dried fruit (raisins, prunes, apricots, etc.) boiled in water with sugar and left to cool and infuse."

"In the mid-1980s, 60 percent of beverages consumed by an average Pole consisted of kompot and other homemade drinks,. In recent years, that number has dropped to 30%, while fruit juices and tea served with lemon have replaced the consumption of kompot. Kompot is found more often in the home than in restaurants in Poland."
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