Definition of the word compote

The word "compote" originated from the Old French word "composte," which literally means "mixed" or "mixed dish." This term referred to a variety of foods that were combined and cooked together in medieval times, including fruits, meats, and spices. However, by the 16th century, the term "compote" began to specifically refer to a dish made by cooking fruits in sugar and water until they reach a jam-like consistency. The French word "confiture" (meaning preserve) was also used interchangeably with "compote," but the former eventually became more commonly used to describe thick, spreadable fruit spreads, leaving "compote" to solely refer to cooked, soft fruits served as a dessert. The popularity of compote spread throughout Europe during the 18th century, as it was seen as a healthy and wholesome dessert option compared to the richer, higher-fat pastries and cakes that were prevalent at the time. In the English-speaking world, the term "compote" was first recorded in the 1756 publication "A Course of Cookery Made Plain and Easy" by Hannah Glasse, where it was described as a dish made by boiling soft fruits in water and sugar until they were tender and coated in syrup. Today, the term "compote" is primarily used in French and English-speaking countries, and is commonly made with apples, pears, or peaches, but can be made with any variety of soft fruits. In some variations, spices such as cinnamon and nutmeg are added for extra flavor, and the dish is often served with whipped cream or vanilla ice cream.