What is a compote?

During the Victorian era, and well into the 1930's, a favorite dessert was fruit cooked in a sugar syrup. This mixture, either eaten plain, or served over cake or ice cream, was called a compote (or comport is another way to say it). The serving piece with a base, stem and flared bowl used to hold this favorite treat came to be called by the same name-a compote. 

This 19th century Challinor, Taylor Open Compote would have held fresh fruit on a Victorian dining table.

There are mainly 2 kinds of compote: open and covered. An open compote would be used for fresh whole fruit or yeast rolls, while a covered compote was preferred for anything with liquid, such as applesauce or fruit salad....or a blueberry compote :) Window screening was not widely used in Victorian households, so flying insects would have been a major problem during the warmer months. The covered compote, of course, helped to keep the pests out of the food.

This covered compote, with a hobnail pattern,  would be ideal for holding  applesauce or fruit salad.

The mistake many people make is to use the term "compote" for any piece of glass with a flared bowl supported on a stem. In order for a piece to be truly labeled a "compote", it must be able to hold at least several servings. It is a serving dish, after all, and should accommodate more than one person. As an example, a sherbet dish, although having a flared bowl supported on a stem, cannot be called a "compote" because it only holds a single serving of dessert. 

Although compotes (the fruity desserts) are not as popular today, compotes (the serving dishes) can still be pressed into many areas of service. They work beautifully as vases for fresh-cut flowers, as holders for fat, fragrant candles, or.... fruit bowls, or.... to hold a mountain of potato salad. Endless opportunities here!

And, just in case this post has gotten you in the mood for something sweet:

Berry Compote

1/2 c. sugar

2 tsp. cornstarch

2 c. fresh berries (blueberries, strawberries, raspberries, blackberries, or a combination)

1 T. lemon juice

Combine sugar, cornstarch and 1/2 cup of water in a saucepan, add berries.  Bring to a boil and simmer until thick, about 5 minutes. Remove from heat and stir in lemon juice. Serve warm or chilled.