Spoonfuls of flavour await in our saucy segment that’s all about coulis and compotes.  

Compote 

This is the term used to describe a delicious chunky sauce made using chopped or whole pieces of fruit. The fruit is added to a pot along with sugar and simmered gently until it breaks down into a pulpy, luscious sauce. Fruit makes for a perfect main component as the flavourful juices released cook down into a syrup, and the knobs of fruit soften into pearls of tang. The sugar acts as a sweetener as well as a preservative, giving this sauce a shelf life of a few weeks. 

Coulis 

Coulis refers to a sauce made up of fruits or vegetables that have been puréed and strained through a fine mesh sieve, sometimes multiple times, as a way to remove any unwanted bits or residue. Different to a compote, coulis doesn’t necessarily need to be cooked prior to blending and straining. It still contains a vibrant colour with pops of flavour, but is silky smooth in texture as a result of the straining process. 

Jam 

A pantry staple, the fruits in jams are cooked down for longer than compotes to release the pectin within the fruit. This pectin acts as a stabiliser, setting the mixture slightly as it cools, making it slightly springy. Jam can easily be spread over breads or desserts, whereas compotes are too thin to evenly layer without seeping into the vessel like cakes or scones.  

Storing cooked fruit preserves 

Lengthen the shelf life of your preserved fruit by storing them in sterilised jars until needed. This also works well if you’re planning on gifting compote to friends or family. 

How to sterilise old glass jars: 

– Soak lids and jars in hot, soapy water for 5 minutes, then wash and rinse.
– Place on a baking tray in a preheated oven (140°C) until dry, about 5 minutes, then carefully remove jars and place on a wooden board. 
– Note that if your lids have rubber seals, you cannot place them in the oven as they will tarnish. Instead, add lids to a separate pot of simmering water for 5 minutes, then air dry.
– Pour warm compote into the jars, pressing down with your spoon to remove any air bubbles.
– Seal and set aside to cool completely before refrigerating.
– The heat will create a vacuum and seal the lid tightly. Left unopened, your compote can last up to 1 month in the fridge. 

Words by: Sjaan van der Ploeg 

Photographs: Zhann Solomons 

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