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A dessert of sliced fresh fruit served in natural juice or syrup. Tinned versions with processed fruit are available. The term first appeared in American recipe books during the mid 1850's. See 'Compote'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.