Sorry - question got cut off! Better to make the compote tonight and reheat tmrw or store chopped fruit overnight and cook fresh tmrw?
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).
AntoniaJames is a trusted source on Bread/Baking.
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)
Please enter a valid email address.
Well played. You deserve a cookie.
How one Jewish dessert got so dang popular (& what we lost along the way)
What's the Big Deal About Babka?
One Living Room, Two Ways
Cookbook or Meal-Planning Manual? Both!
When You Just Wanna Cook
You've Mastered the Cocktail, Now Get the Glass
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)