Jambo Compote (Compota de Jambo)

One of the very simplest, and most delicious, ways to handle fruit that you don't want to or can't eat fresh is to turn it into a compote. A compote is nothing more than pure fruit and sugar, cooked down until the fruit is softened and the sugar is dissolved. Done.

In the past, in the days before refrigeration, compotes were an important method of preserving fruit and they allowed the harvest surfeit to be enjoyed long past the season. Today, compotes are eaten mostly because they're delicious, but their preservative powers shouldn't be neglected. When a seasonal fruit is at it's peak of ripeness and flavor turning it into a compote locks in that flavor, allowing you to enjoy it when that fruit isn't in season.

Compotes, unlike jams and jellies, aren't made for canning. They can be kept for a few weeks in the refrigerator and can be frozen for up to several months. The fact that you don't have to deal with sterilizing jars, rings and lids makes them much less of a task than jams or jellies.

Compotes can be served as is as a dessert or breakfast dish. They also make wonderful toppings for ice cream, turning a good-quality vanilla ice cream into a marvelous sunday.

This traditional Brazilian recipe for jambo compote is a good guide to making compotes. It can be adapted to almost any other kind of fruit - just remember that you can not eliminate the sugar, nor even reduce it very much. It's the sugar that acts as a preservative.
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RECIPE - Jambo Compote (Compota de Jambo)

4 cups chopped, seeded jambo (do not peel)
3 cups granulated white sugar
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Combine the fruit and sugar in a large saucepan and heat over low heat, stirring frequently, until the sugar dissolves. Increase the heat and cook, stirring constantly, until the mixture thickens and the fruit has completely softened.

Remove from heat and let cool completely. Store in refrigerator until ready to use, or freeze for up to several months.