How to recognize Artisanal Compotes
Fruit compotes are made according to classic recipes della nonna, or of one’s grandmother, in which the most important ingredient is patience.
Compotes were created as a way to preserve fruit, so that it could be eaten and enjoyed during the colder months, when many types of fruit is out of season. In the past, compotes were either reconstituted or served as kids as sweets.
The word compotes encompasses all products made with fruit or vegetables or their juices, together with various concentrations of sugar. Marmalades, jams and jellies are all considered types of compotes.
- Marmellata, or marmalade, refers to: a mixture of sugar, whole pieces of one, or more, type of fruit (at least 45% fruit) and water: semisolid structure.
- Confettura, or jam, refers to: a mixture of sugar, whole or pureed fruit (at least 45% fruit) and water. In citrus-based jams, the fruit can be whole, chopped or sliced: semisolid structure.
- Gelatina, or jelly, refers to: a mixture of sugar, fruit juice and/or fruit extract in varying concentrations, (at least 45% of the compotes must be fruit, or a fruit-derivative.): gel structure.
Candied fruits and vegetables also fall into the category of sugar preserves or compotes. Cooking fruit together with sugar is an ancient practice that allowed people to enjoy fruit year-round. This would have otherwise been impossible in eras without refrigeration systems.
In Italian gastronomy, fruit was not the only base of sugar preserves and marmalades. Vegetables like peppers, onions and tomatoes are also considered traditional preserves.Visit our Online store to purchase our Artisanal Compotes.
