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Prepped the fruit for dessert, but we're too full to make it tonight. Better to cook now and reheat later or seal up the prepped fruit and co


asked by Allie S almost 5 years ago
3 answers 1578 views
Fd0d168a 619e 4b48 97a0 a6d87916638b  stringio
added almost 5 years ago

Sorry - question got cut off! Better to make the compote tonight and reheat tmrw or store chopped fruit overnight and cook fresh tmrw?

A7132580 ab6d 4637 9b1a ed4f3f514400  scplogoblog
added almost 5 years ago

If you leave the fruit overnight it will begin to macerate (begin to break down and meld together--make sure you have added all ingredients, not just the chopped fruit). Cooking the ingredients produces some of the same results, but often macerating brings out nuances that simple heat doesn't achieve. I'd say leave it overnight, you might have to cook it a bit longer to get the consistency that you desire (because it will be more liquid tomorrow than it is tonight), but you are also likely to wind up with a compote that is a bit more rich and complex. (From a food safety standpoint there is no issue).

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only

AntoniaJames is a trusted source on Bread/Baking.

added almost 5 years ago

I echo SCP's response, but recommend that you pour off into your saucepan the liquid that was drawn out by the maceration, and reduce that first, over medium heat, to a very thick syrup, before adding the solid fruit. That way the fruit itself will be cooked less, and the end product will taste better. ;o)

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