1Fruit preserved or cooked in syrup.
- The best of this not very inspiring group is the fruit compote, a warm stew of raisins and cherries, topped with tangy cheesecake ice cream.
- I rarely cook a cherry, though this year I made a compote by cooking the fruit, stone in, with a modicum of sugar until they bled deep red juice.
- An almost candified fruit compote overwhelms a handsomely prepared pork loin, but keen balancing of a pale, licorice-scented fennel crust against an earthy port glaze complements roast salmon.
2A bowl-shaped dessert dish with a stem.
- The pair of footed Vieux Paris compotes, filled with colorful pomegranates, bear the red stenciled mark first used by the Edouard Honore factory in 1824, and would have been made no later than 1840.
- Most aquamarine glass was used to make vases or compotes; the paperweight doorstop is an extremely rare form.
- The electroplate manufacturers in North America in the late nineteenth century favored various plain square, oblong, and low round baskets and taller ones on a foot, resembling a compote.
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