What Is a Compote Dish? - AC Silver (2024)

FAQs

What is a compote dish? ›

Compotes are all-purpose serving dishes. These usually footed bowls -- with or without lids or covers -- held special desserts, fruits, candies or sauces, jellies and other foods. Blown or pressed glass compotes provided a culinary presentation method suitable to 19th-century middle-class households.

From this exploration, we can identify a compote dish as a vase/bon bon dish shaped dish on top of a based stem, occasionally with a lid, that is used to hold food such as fruit, nuts and sweets. An exceptional, fine and impressive, rare antique Edwardian English sterling silver caviar/muffin dish.

Compote or compôte (French for stewed fruit) 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.

The easiest way to describe a compote is a dish, bowl or vessel that is on a pedestal or some kind of footed stand.

Jam is made from crushed or chopped fruit and sugar, and has a chunky texture. Jelly is made from fruit juice and sugar, and has a smooth, translucent texture. Compote is made from whole or large pieces of fruit that are cooked in a syrup made from sugar and water. It has a thicker texture than jelly.

These bowls were initially designed to hold fresh fruit. Still, as time passed, modern uses for compote bowls have been used for many things, most notably as a container to hold flower arrangements during a wedding reception to decorate tables for guests.

Serve a variety of crackers and red grapes and apple sliced. Elegant. Cheese and fruit tray on antique silver platter. Preference is 3 cheeses--sharp white cheddar, French brie and blue cheese.

Compote is fresh, saucy and sweet, and ready in as little as 15 minutes. You can make compote ahead of time and warm it up or throw it onto the stove after dinner. Serve it on ice cream for dessert, yogurt or toast the next morning, or anything else that could use some fruity flavor. You really can't go wrong.

Compotes are delicious served all by themselves as a dessert at the end of a meal. They are usually served warm but are sometimes chilled.

Jam, jelly, preserves, marmalade, compote, and chutney all involve some combination of fruit, sugar, and heat, and they rely on pectin — a natural fiber found most plants that helps cooked fruit firm up — for texture.

What are the little glass dishes called? ›

The traditional definition of a ramekin is a small, straight-sided ceramic or glass cup or dish used for baking and serving. it is typically a single serving dish meant to go from preparation to baking to serving.

That reflects the origins of the word “nappy” which was derived from various words meaning a rimless, small, open bowl (nap or knapf).

In simple terms today, a nappy is a small dish or bowl, with one handle. Example of an antique nappy Provided. It is usually about four inches in length and width and about an inch or a little more in depth. It can be round shaped, ruffled, heart-shaped, or even spade-shaped.

I love to serve compote over crêpes, french toast or a fresh baked baguette. Compote served warm over ice cream is a true delight. Compote is also delicious over yogurt or granola for a quick mid-week breakfast. I also greatly recommend serving a savory apple compote with duck breast magret or pork tenderloin.

Coulis can be made by pureeing fruits or vegetables, whereas compote is prepared by cooking down fruits until soft. Coulis is basically a fruit in pureed form, but compote has additional ingredients like spices and dried fruits, which lend a complex flavor.

Is apple compote the same as apple sauce? Apple compote and applesauce are two different dishes. The shape and texture of the apples are retained in apple compote and no additional water should be added. In applesauce the apples are cooked with water, sugar, and seasonings and then pureed.