How is a compote defined?

A compote is characterized by its preparation method, which involves cooking fruit in a syrup typically made from sugar and water. This cooking process allows the fruit to soften and absorb the flavors of the syrup, while also creating a sweet and often slightly thickened liquid that is part of the final dish. The end result is a dish that showcases the fruit's natural flavors, enhanced by the sweetness of the syrup, but maintains the shape and integrity of the individual fruit pieces.

In contrast, raw fruit in syrup would not undergo the cooking process that defines a compote, thereby lacking the depth of flavor and texture that cooking imparts. Fruit blended with ice resembles a sorbet or a smoothie rather than a compote, as it does not involve cooking and results in a completely different texture and presentation. Lastly, fruit served with cream speaks to a presentation style rather than the concentrated, syrupy nature of a compote, which emphasizes the cooked fruit rather than a separate dairy element.