This is a perfect example of a project that Great Grandma would approve of … in theory. Because this project is not, in any way, vintage.
I found kiwis on sale in my local market. I bought a lot of kiwis. (Yes, I know kiwis aren’t locally grown produce, and they’re not organic – but it was such a good sale! And I love kiwis.)
I’m sure you can relate to the challenge of eating many kiwis before they go off. It’s pretty much impossible.
So I decided to employ a few Grandma-approved traditional skills:
1) Taking advantage of a good value (kiwis, in good shape and very cheap)
2) Not wasting any food
Walking by our liqueur cabinet, I was hit by a stroke of inspiration. There was a bottle of Malibu coconut rum languishing on the bottom shelf from some party long ago. Kiwi and coconut. Sounds pretty tasty.
And Kiwi Malibu Compote was born.
First let’s talk about compote.
What is compote?
Compote is a French word describing some kind of fruit in sweetened syrup. Traditionally, this meant pieces of fruit in a sugar syrup, occasionally with liqueur or other spices. In everyday usage now in France it often means cooked fruits sweetened and pureed – think applesauce. Only compote de pommes sounds so much fancier.
In my cooking repertoire, compotes are right up there with fruit crisps as a great way to use extra fruit. They’re simple and flexible to make and to eat.
What fruits can I use?
Whatever fruits you want! Use ripe to slightly overripe fruit. I’ve made compote with strawberries, rhubarb, figs, apples, pears, peaches, plums … the list goes on.
Do I have to add alcohol?
No.
But if you tend to collect dusty bottles of unused liqueurs from your travels like we do, this is a great way to use them!
How do I eat compote?
This is the beauty of compote – there are so many options!
- Eat it straight, with a spoon
- Fold it into whipped cream
- Swirl into plain greek yogurt
- Pour some over ice cream (my favorite)
- Make a very English ‘Eton Mess’ by crumbling meringues or biscotti in a bowl, adding compote and top with whipped cream
How do I store compote?
I store it in the fridge for a few days … any longer, and I keep it in the freezer in small, 2 serving containers (adjust based on the size of your family!) Perfect to reheat for a quick dessert (see above for ideas!)
Kiwi Malibu Compote
6 ripe kiwi (about 400g), peeled and cut in chunks. Make sure to cut out the tough white bit in the center.
2 Tb. water
2 Tb Malibu Coconut Rum (optional) (Actually, if you like rum, I suggest adding 4Tb Malibu to get a really coconutty flavor. It’s up to you. Start with less and add more to taste!)
1/2c. (100g) sugar (adjust to taste, it depends on how tart the kiwis are!)
Method:
- Put the kiwi, water and sugar in a saucepan over medium heat
- bring to a simmer, let simmer for 20 minutes until the kiwis are soft, stirring occasionally
- Decide how chunky you want your compote. I smash a few kiwi with a fork and leave the rest in chunks. You could puree it with an immersion blender if you wanted to make it really smooth. It’s up to you!
- REMOVE FROM HEAT. TURN OFF THE BURNER. Add the malibu rum, if using.
- Cook for a few more minutes. The kiwi should now be soft, and the liquid getting a little syrupy. Remove from the heat, and let cool.
- serve warm or cold, either as is, or with a little yogurt or over ice cream. Bon appetit!
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Yum!
Oooooh, kiwis and malibu, now that sounds delicious!
Kiwi-Malibu compote tested against the backdrop of Laura Coxeter’s Raw chocolate ganache tart = Excellent and sensational!
Thanks for this inspired recipe, Amanda xx
(For the raw tart, see www rivercottage net/ recipes/ laura-coxeters-raw-chocolate-ganache-tart – I recommend it!)