Jazz up Desserts With Microwaved Fruit Compote
Fruit compote is one of the easiest ways to add a bright and sophisticated twist to anything from ice cream to oatmeal or even grilled meats. While you can usually make a large batch of berry compote in a saucepan on the stove, it’s overkill for a small affair like French toast for two. For easy work and even easier cleaning, make fruit compote in the microwave.
Fruit compote is essentially a mixture of fruit and sugar made into a sauce. Depending on the fruit and its degree of ripeness, you may need to adjust the sweetness and texture by adding some flavors and/or thickeners. I have found that microwaved compote works best with frozen berries. Their cellular structure is already weakened by freezing, making their juices readily available after thawing. Fresh fruits require more intervention.
I used a mixture of frozen strawberries and frozen cherries. (Blueberries are off limits as they are in my boyfriend’s smoothie.) Add your favorite fruit to a microwave-safe measuring cup with a little water or fruit juice. This liquid will provide a buffer and help conduct heat more evenly. I once put very frozen spinach in the microwave without water and it had the same effect as a nuclear foil bomb.
For about a quarter cup of frozen berries, add one tablespoon of water. Send to the microwave for one minute. By this point, the berries should be mostly defrosted and a lot of juice should come out of them. Mash the fruit with a spoon or two forks to get smaller pieces and taste. Add a tablespoon or so of sugar depending on your preference. In a small bowl, mix together a small amount of cornstarch slurry. Stir this suspension into the fruit mixture and return it to the microwave, lightly covered, for 30 seconds. Take it out and stir. Microwave again for 10-30 seconds, but keep an eye on it. If it starts to bubble and rise in the measuring cup, it’s ready. Check consistency. Be aware that it will thicken a bit as it cools, but if you want it to be thicker, add more cornstarch slurry and repeat in the microwave.
The following berry compote recipe is sized to fit the strawberries and cherries I’ve had, but keep in mind that different fruits frozen at different times of the year will have more or less juice. It may need a little adjustment. Any flavor flakes like squeezed lemon juice, a pinch of cinnamon, or a splash of vanilla should be added at the end. When the compote has cooled, spoon over the ice cream, bostoq , panna cotta, pancakes or pork chops. Leftovers can be stored in the refrigerator, covered, for up to five days.
Berry compote in the microwave
Ingredients:
- 1 ¼ cups frozen berries
- 1 tablespoon water
- 1 ½ tablespoons sugar (to taste)
- ½ tbsp cornstarch (for porridge)
- 1 ½ tablespoons cold water (for slurry)
Place frozen berries and one tablespoon of water in a microwave-safe cup or bowl. Place in the microwave for one minute. Berries should be mostly defrosted. Give them a good kick to smash the fruits. (For stubborn fruit, use an immersion blender for one or two pulses.) Microwave for an additional 30 seconds to completely thaw fruit.
Taste fruit and add sugar if needed. Mix corn starch and a second portion of water to make a paste. Mix thoroughly with fruit mixture. Put in the microwave for 30 seconds. Stir. Microwave for 10-30 seconds or until the mixture starts to bubble and rise. Check the consistency, keep in mind that it will thicken a little as it cools. For a thicker fruit compote, add more cornstarch slurry and repeat the microwave step.