Josephine’s Feast Compote’s

At Josephine’s Feast! our compote is based on the French a compote puree of cooked fruit made with a base of apple, and the addition other fruits, nuts and/or spices. Compote such as these are an old world tradition and one that we savor with Sunday Suppers and artisinally made cheese plates.

The origins of fruit compote are unclear, since many cultures make some form of stewed, sweet fruit as a dessert or accompaniment to roasted meats. The earliest mentions of fruit compotes were in the 17th century England and made of whole or pieces of fruit in syrup often with an addition of spices vanilla, lemon or orange peel, cinnamon sticks, cloves, nuts, coconut, candied fruit, or raisins.  Other preparations consist of using dried fruits, which have been soaked in Armangac, kirsch or rum.  Dried fruit compote is a common Passover food. If served as a dessert it may be topped with whipped cream, yogurt, or mascarpone cheese.

At Josephine’s Feast! We make Apple Compote Cooked with Mustard that is traditional winter accompaniment to roasted meat in Normandy. Made from heirloom apples grown on a century old tree that has been bathed in the sun and fog off Shinnecock Bay.

We especially like it on roasted pork sandwiches or with grilled cheese. Seasonally we produce organic dried fruits soaked in liquor.  This year Luscious Prunes Bathed in Armagnac and Drunken Cherries & Raisins Soaked in Spiced Rum round out our offering. Topped with whipped cream, yogurt, or mascarpone cheese, these compotes make for an exceptional desert to share on a winter afternoon.