Fresh, sweet, and tangy, make your own delicious pineapple compote with simple ingredients. You won’t buy another can of pineapple compote from the market again.
Ever since I learned how to make compotes at home, I have never used the market ones. They are so much better than the preserved ones. Nothing beats the freshness of the fruits in a homemade compote. Whether pineapple, strawberry, or even Blueberry compote, I prefer making a fresh batch and using it for my desserts.
This pineapple compote recipe is not only super easy to make but also very quick and delicious. There are no additives or preservatives in it, making it a much better option than market ones.
This compote can be used for any dessert of your choice. I use it for my pineapple cake recipe, where I add this compost as a filling in between layers. Try it once, and you’ll make it every week.
Homemade Pineapple Compote Video Tutorial
Why You’ll Love This Recipe?
- Natural Flavour: Using fresh pineapples for the compote gives it a much more authentic and natural flavor. This makes other desserts also taste better.
- Freshness: The market compotes have few preservatives to extend their shelf life. They make the compote stay for long, but the quality is compromised. Making your fresh compote may have less shelf life, but it’s free from preservatives, making it of better quality.
- Simple Ingredients: There is no need for any fancy ingredients or Equipment to make the compote at home. All ingredients used are readily available in any kitchen, so you can make it anytime you want.
Important Ingredients Used In The Recipe
- Fresh Pineapple: Using fresh seasonal pineapples is the key here. All natural flavor and tanginess will come from the pineapple used in the recipe, giving it a more authentic taste.
- Sugar: Castor sugar is used to provide sweetness to the compote. It also acts as a natural preservative, which gives the compote its shelf life.
- Corn Flour: To make the compote thick, corn flour acts as the thickening agent. When added and cooked with the pineapples, it makes the compote thick.
- Lemon Juice: Lemon juice is also one of the important ingredients used in the recipe. It not only provides some sourness but also helps prevent any crystallization of castor sugar. Adding lemon juice makes sure that the sugar won’t clump or seize.
- Salt: A hint of salt will definitely make your compote taste better. It will enhance and lift the pineapple flavor.
- Water: Water is needed to adjust the consistency of the compote. Without water, the compote will be too thick and sticky.
How To Make Homemade Pineapple Compote
Preparation: Collect all ingredients required to make the compote. Measure each ingredient separately.
Make Corn Flour Slurry: Start by mixing corn flour and water (b) to make corn flour slurry. Stir it well and keep it aside.
Cook Compote Mixture: In a heavy bottom pan, take Chopped pineapples, sugar, water (a), and salt. Put it on low to medium heat and let it cook. Stirring the mixture regularly, cook it until the sugar dissolves and the pineapples become soft.
Add Slurry: Now that the pineapples have been soft, add the corn flour slurry to the mixture and stir. Cook the compote until it becomes slightly thick.
Cool and Store: Once the compote becomes thick, stop cooking and transfer it to a bowl to cool down. After cooling, you can use it if needed; otherwise, you can store it in a glass jar and place it in the refrigerator for later use.
Chef’s Tips For The Recipe
Keep The Heat Low.
I would not recommend cooking the compote on high flame as then there will be chances of burning. Keep the heat at a low or slight medium throughout the cooking process.
Do Not Cook For Too Long.
After adding the slurry, look for the mixture to become thick. Once you notice that it has turned into a thick mixture, do not continue to cook further. If cooked for long, the mixture will become very thick after cooling and won’t have a spreadable consistency.
How To Store Homemade Pineapple Compote
Make sure that the compote has cooled down thoroughly before storing. You can store the compote in a glass jar or any airtight container. It must be kept in the refrigerator and used within two weeks.
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Frequently Asked Questions
No, compotes are comparatively less sweet and cooked for a lesser duration as opposed to jams, which are sweeter and cooked longer. Compotes are chunky, whereas jams are not. Also, the consistency is quite different, where jams are more set and similar to jelly.
Try to use fresh, natural pineapples only to maintain quality and natural flavor. Canned pineapples are dipped in sweet syrup, so the compote may not have the tanginess that comes from fresh pineapples. However, during non-seasonal days, you may use the canned ones.
You can use it as filling for pineapple cake, for desserts like cake jars, fruit tarts, or even cupcakes. It can be used as a garnish for various desserts as well. You may pair them with your bread, pancakes, waffles, or ice cream.
Yes, you can freeze the compote if you want extended shelf-life. It will stay good for up to two months. Thaw the compote in the refrigerator and then at room temperature before use.
Homemade Pineapple Compote Recipe
Homemade Pineapple Compote: Ditch the market cans and make your own fresh and natural pineapple compote in the comfort of your home, free from any preservatives.
- Total Time: 20 to 25 minutes
Ingredients
- 200 g Fresh pineapples (Chopped)
- 80 g Castor Sugar
- 50 ml Water (a)
- 2 tbsp Water (b)
- 1 tbsp Corn Flour
- 1tbsp Lemon Juice
- ¼ tsp Salt
Instructions
- Make corn flour slurry by adding corn flour to water (b). Stor the mixture, making sure no lumps are there. Keep aside.
- Take a heavy-bottom saucepan and add chopped pineapples to it. Add the rest of the ingredients, which are sugar, water (a), lemon juice, and salt. Cook the mixture at low to medium heat and stir regularly.
- Cook the mixture until the sugar dissolves entirely and the pineapple pieces become soft.
- Once the pineapples have cooked and become soft, add the cornflour slurry. Continue stirring and cook until the mixture gets thick.
- Immediately stop cooking once you see that the mixture has become thicker than before.
- Transfer it to a bowl and let it cool down.
- Prep Time: 10 to 15 minutes
- Cook Time: 10 to 12 minutes
