Blenheim apricots are prized fruits grown in the Santa Clara Valley region of California. Similar to a Royal apricot, and sometimes called Royals or Royal Blenheims, the Blenheim is small, with a greenish tint that sometimes makes people mistakenly think it isnt ripe.
Blenheims have been grown in the region for more than 100 years but have become harder to find in recent decades, displaced by more early ripening, bigger and heartier apricot varieties. Because they are delicate and hard to ship, you're most likely to find Blenheims at the farmers market. When they are in season, Blenheims are notoriously delicious fresh, and work well for canning, drying, baking or making jams.
In traditional French cooking, the term compoter means to cook something gently until it breaks down and reduces into a babyfood-like purée. A compote can be made from cooked fresh or dried fruit. The word compote can also refer to game-based dishes that are cooked in a roux over low heat with bacon and onions until the flesh breaks down. In addition to fruit, peppers and onions are often cooked slowly to make a compote that is served alongside meat, omelettes or spread on toast.
To make a fruit compote, whole or chopped fruit can be soaked first in water and/or alcohol like rum or kirsch or tea to infuse it with flavor, then gently poached in sugar and water until tender. More delicate fruits like fresh figs may also be cooked quickly at high heat to make a compote. Poached pears are a form of compote. Stone fruits such as cherries, apricots and plums hold their shape when cooked this way. Making a compote is a good way to rescue not-quite-ripe fruit that doesn't taste sweet enough to eat raw.
A compote can be flavored with vanilla, cinnamon, cloves, or other spices. You can serve it plain or with whipped cream, warm or chilled. Fruit compote can also be used to fill tarts or turnovers, especially when using fruit such as apples or rhubarb that tends to break down into more of a purée when cooked. (That's right, applesauce is a compote.)
