Fruit compôte makes for a healthy dessert or breakfast. I like making fruit compôte, and it is a good way to use up fruits. For fruit compôte by all means you can use almost anything – apples, pears, peaches, figs, apricots, berries. Using seasonal fruits is always best as you get the best flavour. Some fruits can be cooked whole or cut into pieces, I like mine cut into chunks bite size pieces. Here I have chosen to use a combination of pears and peaches. I decided to add some bite to my dessert by adding a crunchy brittle – serving my fruit compôte with a granola, pecan, almond and sesame seeds brittle. The crunchy snap of a brittle is a noise we all know and love. Peanut brittle is the more traditional choice of nuts, but in this recipe I have chosen to use the combination as listed above. The nice thing about these brittles, any leftovers can be stored in an airtight jar, for use afterwards.
These brittle will keep well in an airtight jar. Fruit compôte will also keep well in preserved jars.