Editing Compote (section)

==Variations==
Dried fruit is often used for compote by cultures from Eastern Europe, and its syrup is also drunk as a beverage. Both are called ''[[kompot]]''. In [[Mennonites|Mennonite]] culture, dried-fruit compote is known by the [[Plautdietsch language|Plautdietch]] name {{Lang|pdt|pluma moos}}.

The dessert may be topped with [[whipped cream]], cinnamon, or vanilla sugar. The syrup may be made with wine, as in one early 15th-century recipe for pear compote.<ref name="Austin" /> Other variations include using [[dried fruit]] that have been soaked in water in which [[alcohol (drug)|alcohol]] can be added, for example [[kirsch]], [[rum]] or [[Muscat de Frontignan|Frontignan]].<ref name="Robuchon">[[Joël Robuchon|Robuchon, Joël]], "Members of the Gastronomic Committee". ''Larousse Gastronomique''. New York: Clarkson Potter/Publishers, 2001, p. 322-323.</ref>