Once again, checking out our local market we found an ingredient neither of us is familiar with nor have we had it in any dish, the Chayote fruit! So, we bought some and wanted to get to know the ingredient through research and experimentation. Learn more about the chayote squash here. One of the things we wanted to make to showcase this ingredients versatility was “something sweet”. On initial research for sweet chayote recipes showed many keto options of an apple pie alternative and we didn’t want to do that because we aren’t too particular to any diet other than the diet of eating good ass food!
Compote’s are a great condiment for desserts or breakfast dishes like yogurt or toasts. You’re probably wondering what the heck is the difference between a compote, jam/preservatives, or chutneys! Compotes are simply made with a sugar syrup, Jams are basically pieces of fruits cooked down with sugar and chutneys are are kind of like jams but without any pectin and flavored with vinegar and other spices, its often on the savory side. Let’s dive into this Chayote Compote.
Carlienne’s Chayote Compote
- Knife & Cutting Board
- Medium sized pan
- 2 cups peeled, pitted and Small Diced Chayote
- .25 cup white sugar
- 1 Tbsp butter
- Put your pan on medium high heat and pour the sugar in the pan.
- Pro Tip: we are making a syrup/caramel here so do not stir or touch the melting sugar
- Swirl the pan around to move the caramel but do not touch it with a spoon or add anything yet.
- When the caramel has reached a loose and dark (but not burnt) stage add in your chayote and swirl around incorporating it, again do not use a spoon or anything.
- Let that cook down for a 1 minute or 2 to get back up to temp.
- Add your butter and now you can use a spoon or utensil to mix it in. Let it cook down again until the sauce has thickened and store in a jar so that it’s ready to use whenever!
Try it with:
We use this on and in our ice cream, acai bowl topping, on toast and our yogurt. It’s also great on other desserts like cheesecake!
Tools Used To Make This Dish*
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- Cutting Board: Boos Block Edge Grain
- Mixing Bowls
- Half Size Hotel Pan
- Cuisinart Stainless Steel Pans
Camera Gear List*
- Sony A7III
- Sony A7rIII
- Sony SEL2470GM Lens
- Sony SEL90M28G FE 90mm f/2.8-22
- Deity V-Mic D3
- Audio-Technica AT4040 Cardioid Condenser Microphone
- Blue Compass Premium Tube-Style Broadcast Boom Arm
- Sirui ET Series Tripod
- White Balance Card
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Oh yum, these sound SO tasty, and look super cute!
Hi YtheWait! Thanks for your comment, the chayote compote was really tasty. If you give it a try, tag us and let us know what you think!