How about fruit compote?

Question

How do you feel about this drink (with chunks of stewed fruit)? Do you drink it? Do you make it? Did you grow up with it? I find it's a great alternative to store bought drinks and juices: you control how sweet to make it, and it's a great way to use up "old and ugly" fruit--especially apples, plums, and quinces.
I also grew up with my grandmother making it with whole cherries, and it was considered to be kind of "dessert soup" eaten/drunk hot.

Answer

Stewed fruit reminds me of my grandparents and their friends and discussions of bowel movements (sorry TMI I know). It's taking me back to Passover holidays at a hotel in Bournemouth England where we used to frequent in the 60s. The fruit was usually stewed apples, prunes, dried apricots and pears, with sugar and cinnamon and maybe a clove or 2.

My grandma always had compote in her refridgerator, my own mum made them fairly often. Stewed rhubarb is another, also plums. I haven't stewed fruit for years and had forgotten how nice it can be (and other uses lol).

My kids used to love to drink stewed rhubarb juice especially still warm.

Answer

I am betting the OP is referring to the Eastern European fruit beverage "kompot." Like stewed fruit (compote) but...thinner, a beverage instead of a spooned fruit dessert or sauce.

I grew up with both. Our stewed fruits were largely of dried fruits, and eaten over creamy rice porridge in Scandinavian fashion. Thinner fruit soups occupied a middle ground, and often used fresh fruits (wild blueberry soup makes me sigh happily!).The beverage (we used the Finnish word "mehu" ["juice"] to distinguish it from other, purchased juices) was generally made of rhubarb and/or berries, and often concentrated a bit, to be thinned with water. The best were during wild strawberry season; we were fortunate to have ridiculous numbers of tiny wild strawberries (like, ice cream-buckets-full ridiculous), and those kompots were beyond wonderful.

Answer

Yes, I do tend to think of compote as "Kompot"--my mom was from Germany, grandparents there, and also roots in Poland. 
I've generally known it as a drink based on stewed fruits, with some sugar added. Basically, a "juice" with some plums (or other fruit) floating around in it. 
It's nice to see that other people have more elaborate ideas for it: more like desserts, with spices, etc...
It's just another one of those dishes that seems to mean something different to different people--like so many dishes discussed at this site.

Answer

My wife said "you have to post my favorite compote!" We've been making this periodically for a breakfast side dish, stand-alone or just morning treat since the 1980s. OK, here it is for your consideration.

HOT FRUIT COMPOTE
1 (15+1/4 oz.) can pineapple chunks, drained
1 (16 oz.) can lite sliced peaches, drained
1 (15 oz.) jar spiced apple rings, drained*
1 (16 oz.) lite pear halves, drained
1 (16 oz. can lite apricot halves, drained*
1/2 cup "I Can't Believe It's Not Butter" liquid (pump spray bottle) (zero calories)
2 Tablespoons all-purpose flour
1/2 cup Splenda
1 cup apple cider or apple juice*
12 canned cherries, such as "Comstock Tart Red Cherries in Water"

Layer first 5 ingredients in an 8" x 11" x 2" baking dish. Pour "I Can't Believe It's Not Butter" liquid into saucepan. Add flour, Splenda, and apple juice or cider.* Mix well with wire whisk. Cook 15 minutes or until mixture is slightly thickened, stirring occasionally. Pour sauce over fruit; arrange cherries on top. Bake at 350 degrees for 20 minutes and serve immediately in bowls. Yield: 10 servings. 
Per serving: 167 calories. .018 grams fat and 1.27 grams fiber.

*NOTES:
-We adapted a magazine recipe that originally called for 1 cup of sherry. Apple juice or cider works better for our household. 
-Apricots: dried apricots aren't bad. If substituting, 12 oz. of dried apricots is enough. Heat (boil) at medium high for 15 minutes to get them good and soft before adding to the recipe, above.
-I noticed that the OP and others have had compote as a drink. With all the canned fruits being drained in this recipe, would saving their juices contribute to a decent drink? I have never considered this before. Hmmmm.
-Spiced apple rings are a seasonal item and may not be readily available as I post this in May. We stock up on a few jars at Christmastime for use periodically throughout the year. 
-Sometimes manufacturers mess with sizes of cans, usually shaving off 1/2 an oz. and charging a little more. I hope these can sizes are accurate for your shopping list. 

Enjoy,
FLORIDA HOUND

Answer

Too sweet for me on a regular basis. When I have aging fruit, I like to saute in butter, add a touch of white balsamic, then use to top yogurt, oatmeal, tapioca, ice cream, etc.

Answer

Years ago in Argentina we used to be served a drinky fruit salad called "clerico' " (important to place accent on last syllable as this Spanish word evolved from the English "Claret cup"). You get away with dumping all your old iffy fruit because it is all soused in wine.

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How about fruit compote?

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