Can I use frozen fruit for this compote?

Yep! Just know it’ll release more liquid, so the compote may turn out a bit looser. You may need to add a couple more minutes to the baking time.

How long does the compote keep?

About a week in the fridge—sometimes longer if the fruit is fully submerged in the syrup. That syrup does a great job of preserving it.

Can I swap the maple syrup for something else?

Technically, yes. Honey or sugar will work, but the texture will change—less liquidy, and more like a boiled fruit compote. You'll want to use less for the same sweetness (since maple syrup is less sweet and more diluted), and you could try adding a tablespoon or two of water to get more syrup… but I haven’t tested that, so no promises.

Do I have to cover the dish with foil?

Covering it helps the fruit stay soft and juicy. If you leave the foil off, expect a drier finish—fine for berries or stone fruit, but rhubarb really needs that moisture or it’ll dry out.

Can I double the recipe?

Absolutely. Just size up your baking dish and allow a little extra oven time. It’s more of a formula than a strict recipe anyway—use as much fruit as you want (or need) to!

Spring

Fresh green shoots, tender herbs, and the first sweet fruits of the year. These recipes celebrate the quiet shift in seasons — lighter meals, vibrant produce, and sourdough bakes that reflect the brightness returning to the kitchen.