Pavlova is a delicious dessert that has become popular in recent years. This blog post will focus on how to prepare berry compote for pavlova.
Pavlovas are typically topped with whipped cream and then decorated with fruit, nuts, and chocolate sauce. However, if you want something different than the traditional presentation, try adding berry compote as an alternative topping instead of whipped cream or other fruits.
What is Berry Compote?
What compote means?
According to Merriam-Webster Dictionary, compote means:
1 : a dessert of fruit cooked in syrup.
2 : a bowl of glass, porcelain, or metal usually with a base and stem from which compotes, fruits, nuts, or sweets are served.
What is compote made of?
Compote or compôte (French for mixture) is a dessert originating from medieval Europe, made of whole or pieces of fruit in sugar syrup.
Whole fruits are cooked in water with sugar and spices to make this easy-to-prepare dish that can be served cold as well as warm. You could call the end result in a textured fruit sauce or chunky fruit syrup.
Berry compote is compote made of berries. It can be just one type of berries, or it can be mixed berry compote.
What is the difference between compote and jam?
Jam is made from chopped or pureed fruit (rather than fruit juice) cooked down with sugar.
While compote, a cousin to preserves, is made with fresh or dried fruit, cooked low and slow in a sugar syrup so that the fruit pieces stay somewhat intact.
Things You Need to Know about Berry Compote
How do you thicken berry compote?
You can thicken your fruit compote and turn it into a fruit pie or any other dish filling by simply adding 1 tablespoon of corn starch to the cold water, dissolving them together in order for it to be more easily absorbed. Add this mixture straight away as you’re cooking up that delicious-looking sweet treat!
Alternatively, if you are making an extra portion on top of what’s needed for today then just add some thickener after it’s been cooked – which is also easier because all those lovely juices will have evaporated already.
How do you store berry compote?
Compote is not as thick and gooey as jams or jellies. It’s made to be consumed fresh because it doesn’t keep around for long periods of time, but the taste makes up for that!
The compote will keep for up to 2 weeks in the fridge. If you want them last even longer, freeze individual batches of them and defrost only what is needed each time so they stay fresh!
How do you heat up compote?
Cool the compote slightly before serving or transfer to a container, cool completely, and then cover with a lid.
When you’re ready for it again, just heat up on the stovetop over low heat or in a microwave!
How to Make Berry Compote for Pavlova?
Easy Mixed Berry Compote Recipe
- 3 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons fresh lemon juice
- 3 cups mixed berries (3/4 lb) such as raspberries, blackberries, and blueberries
- Melt butter in a skillet over moderate heat.
- Stir in brown sugar and lemon juice until sugar is dissolved.
- Add berries and cook, tossing gently (try to keep most of them from breaking up), until berries are warm and juices begin to be released, 2 to 3 minutes.
- Serve warm or at room temperature.
Easy Pavlova with Mixed Berry Compote Recipe
- 6oz or 6 egg whites
- 1 cup sugar
- 1 cup sugar
- 1 tsp vinegar
- 1 cup whipping cream
- Mixed berry compote
- Preheat oven to 350F.
- In an electric mixing bowl with a whisk attachment, whip egg whites and 1 cup sugar until soft peaks. Stream in the other 1 cup of sugar and allow to whip for an extra 2 minutes. Add vinegar and mix until combined.
- Using an ice cream scoop, scoop out balls of meringue onto a baking sheet lined with parchment paper (after each scoop, dip ice cream scooper into hot boiling water to clean off excess meringue).
- Using a teaspoon dipped in hot water, indent each meringue ball with the teaspoon to create a meringue nest.
- Bake in the oven for 20 minutes. Allow to cool.
- Meanwhile, whip cream to firm peaks.
- Place meringue on the plate, spoon berry compote on top of the meringue. Top with whipped cream.
- Serve immediately.
Annabel Langbein Ultimate Pavlova Recipe
Try this famous Annabel Langbein’s Fantasy Pavlova recipe.
For the meringue
- 6 egg whites, at room temperature
- pinch of salt
- 1½ cups caster sugar
- 2 tsp cornflour
- 1 tsp vinegar
For the topping
- 1 cup Berry Compote
- 3 punnets fresh mixed berries, eg raspberries, blueberries and hulled and halved strawberries
- Heat the oven to 180°C (not fan bake). Line a baking tray with baking paper and make a circle about 16cm diameter with a plate.
- Place the egg whites into a clean bowl and beat until stiff. Slowly add sugar as you’re beating so that it doesn’t end up too sweet or dry.
- Beat for about 10 minutes at high speed until the meringue is thick and glossy. It should be thick enough not to fall from the beater. Last, of all, whisk in the cornflour and vinegar.
- Spoon the meringue into the circled area of baking paper. Form into a circle of meringue and make swirls with the spoon on the top rather than flattening to a neat tidy disc.
- Bake at 180°C for 5 minutes then reduce oven temperature to 130°C and cook for a further hour. Turn off the oven and leave pavlova to cool in the oven.
- Spoon Berry Compote over pavlova and scatter over mixed berries.
- Serve immediately.