Compote has two Turkish translations with a little different meanings. One of them is komposto, which has a very similar sound with compote. It is used to define compote made from fresh fruit. The other is hoşaf, which is made from dried fruit. Either from dried fruit or fresh fruit, compote is a popular dish in Turkish cuisine. It is a kind of dessert, but you can even enjoy it as a drink with pastries. My dad loves it with börek. I think it makes a great snack (why not?) between meals as well. It’s very healthy and provides some of your body’s need of liquid.
Compote is typically served in small balls and you have it with a spoon, but I love it in glasses too. It is made from any fruit you like, depending on the season. One of my favorite is quince compote and I make it often these days as we are in the season of quince. Fruit in compotes is either sliced as in my apple compote or chopped as in this one. Use your creativity when making this dish! You can add in some spices like cinnamon, clove, star anise to enrich its flavor.
Seeds of quince are generally not wasted and added in compote to give it a reddish color, but I didn’t use them this time as I already used a reddish ingredient, pomegranate. I didn’t add any sugar into it as I find the sweetness of fruit is enough, so this is a diabetes friendly compote. You can add a few tbsp sugar to tastewhen boiling if you like it sweeter.
- 1 quince
- 1 pomegranate
- 2 tbsp raisin
- A piece of fresh ginger
- 4 cups water
- Cut quince in halves, remove seeds and chop in cubes.
- Put some pomegranate seeds aside for garnish.
- Squeeze pomegranate.
- Put chopped quince, pomegranate juice and raisin in a pot.
- Peel a small piece of ginger and toss in.
- Pour 4 cups water in it.
- Boil it until quince pieces are tender.
- Let it cold.
- Garnish with pomegranate seeds.
Don’t boil pomegranate seeds, use them just for garnish when serving.
Use quince with its peel.