Compotes A Perfect Summery Treat

June brings an abundance of fruits in harvest.There are blueberries and strawberries, cherries and peaches.These are some of the season's best ,all ripe and waiting to be picked.One of the best dishes to make with all this extra fruit is compotes.This is an easy recipe and oh so versatile. Compotes has been around since the MiddleAges.It's basically stewed fruit that originally came from a Byzantine recipe.It reached it's heyday during the reigns of Louis XIII?In fact the name comes from the French word for mixture. A simple compotes takes only ten minutes or less to cook up.Fruit is cut and pitted and placed in a medium saucepan with a quarter of a cup of both sugar and water( you can use less water if you want a thicker compotes)'Any fruit can be used.You can even try combos such as blueberry and peaches or a straw berry rhubarb mix.The finished product can be stored in the fridge.It's a great way of using all that extra fruit after a day of serious picking. Some gourmets disdain compotes, claiming they're too old fashioned for modern tastes.They are far from being right.Compotes are excellent in crepes or perfect topping ice cream.Whip up a cherry compote with brandy to create a fantastic cherries jubilee. Try. A strawberry one with vanilla ice cream for especial parfait.Compotes is also good topping plain pound cakes and cheesecakes. Compotes can also be served with puddings or topping an ice cream pie. Surprisingly compotes are a great side with any beef or pork dish. try a cherry or blackberry one with beef ribs or roast pork topped with a peach compotes.Their sweetness brings out the savory , earthy side of the cuts. If you have fresh picked fruit , then make a simple but elegant compotes. they are delicious to have whether on ice cream or pound cake.You can even have it with barbecue fare.Either way, it's a great way of having the fruit of the season in a new way.