Beef and some fish are the only meats not perfectly suited to enjoying with fruit. Here’s a list of some of the tastiest combos:
- Duck with cherries, grapes and blueberries
- Chicken with apples and peaches
- Pork or wild boar with apricots, peaches, pears, cherries, and any berry
- Bison and venison with blueberries, Saskatoon berries and any wild, woodsy berry.
- Scallops with apples, pears and rhubarb
- Salmon with apples, pears and Saskatoon berries
- The key to a compote more suitable for dinner than dessert is balance. It needs to be sweet without being overly so. A hit of acidity takes the edge off the sweetness and gives it dimension and a good splash of alcohol makes it all grown up and entrée-worthy.
- Fruit compote can also be made from frozen or dried fruits, so the end of summer doesn’t have to mean the end of this gourmet treat. The holidays are a perfect time for compote served with ham, the bird, or even with the cheese coarse.
- Sugar isn’t the only way to sweeten the pot: try honey, maple syrup, fruit syrups or agave nectar.
- Best boozes for compotes: brandy—pear or apple, cognac, port, even some big wines will work. Think high-alcohol, deep, fruity, New World shiraz reduced with purple grapes and a veal stock, served with bison.